Matcha & Choc Ripple Biscuit Cake

Name: Matcha & Choc Ripple Biscuit Cake
Total time: 2400 s
Yield: 22cm Square Cake Tin *Use a similar size Tin
Cuisine: British
Ingredients: 125 g (OR more) Arnott’s Choc Ripple Biscuits *OR Cocoa Flavoured Sweet Biscuits; 125 g Butter *softened; 1/2 cup Caster Sugar; 1 pinch Salt; 3 large Eggs *at room temperature; 1 tablespoon Rum *OR 1 teaspoon Vanilla Extract; 1-2 tablespoons Matcha Powder *Today I added 1 & 1/2 tablespoons; 1/2 cup Milk; 1 & 1/2 cups Self-Raising Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

I had some leftover Arnott’s Choc Ripple Biscuits that were not crispy any more. Today I added them to Matcha Cake. The biscuits were soft and moist in the cake. Do you know Matcha and Cocoa are a good combination? This cake looks nice and tastes great. I always add Rum to Matcha flavoured cakes, but Vanilla is also good for this cake.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

22cm Square Cake Tin *Use a similar size Tin

125 g(OR more) Arnott’s Choc Ripple Biscuits *OR Cocoa Flavoured Sweet Biscuits
125 gButter *softened
1/2 cupCaster Sugar
1 pinchSalt
3large Eggs *at room temperature
1 tablespoonRum *OR 1 teaspoon Vanilla Extract
1-2 tablespoonsMatcha Powder *Today I added 1 & 1/2 tablespoons
1/2 cupMilk
1& 1/2 cups Self-Raising Flour

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Steps

40 minutes

1

Preheat oven to 170℃. Line a cake tin with baking paper.
2

Break Choc Ripple Biscuits (OR Cocoa Flavoured Sweet Biscuits) into small pieces. *Note: Discard the fine powdery crumbs for greener cake.
3

Whisk softened Butter, Caster Sugar and Salt in a mixing bowl until creamy. Add Eggs, one at a time, mixing well. Add Rum (OR Vanilla) and Matcha Powder, and mix well.
4

Add Self-Raising Flour and Milk, and mix to combine. Add Choc Ripple Biscuits pieces and evenly combine. Spoon the mixture into the prepared tin, and smooth the surface.
5

Bake for 30 to 35 minutes OR until cooked through. Cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool.