The topping of this cake reminds one of Australia’s and New Zealand’s all time favourites, the ANZAC biscuit – with a delicious native twist

Cake Ingredients:
125g butter, softened
200g sugar
2 eggs
1 tsp vanilla essence
85g ground almond
1 tbsp cocoa
2 tsp Wattleseed ground https://www.flavoursofoz.com.au/product/wattleseed-roasted-ground/
30g shredded coconut
200g self raising flour
320g sour cream or natural yoghurt
50ml black coffee, strong

Topping Ingredients:
150ml water
210g sugar
4 tbsp golden syrup
80g butter
80g flaked almond
30g shredded coconut
80g rolled oats

Cake Method :
Cream the butter, sugar and eggs. Add all other ingredients and combine gently. Bake in preheated oven at 160 degC for 1 hour until cooked through.

Topping Method :
Place butter, water and sugar in a saucepan and heat gently while stirring. When the mixture is pale gold, remove from heat and stir in the remaining ingredients. Pour this mixture over the cooked cake then return to the oven for 10 minutes or until topping has set.