celebrating 130 years 1884-2014

Belgian Biscuit Cake

By Trudy Basire
Belgian Biscuit Cake
12 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 40 mins
  • Serves

    175g softened butter
    ¾ cup Chelsea Soft Brown Sugar
    3 eggs
    1 ½ cups flour
    1 tsp baking powder 
    1tsp ground Cinnamon
    1 tsp ground mixed spice
    1 tsp ground ginger
    1 tsp cocoa (the best quality you can afford)


    1. Cream butter and Chelsea Soft Brown Sugar until light and fluffy.
    2. In a separate bowl beat the eggs until thick.
    3. In a third bowl, sieve together the dry ingredients
    4. To the butter and sugar mixture alternatively add the wet and dry ingredients, combining well.
    5. Place the mixture in a greased ROUND cake tin and cook at 180oC until cooked – top will spring back when cooked – approximately 40 minutes.
    6. Leave in tin for 5 minutes before turning out to cool.
    7. Once cool, cut the cake in half.
    8. To the bottom half spread over a good covering of raspberry jam.
    9. Place the top layer of the cake on top of the bottom layer.
    10. Ice with Chelsea Berry Flavoured Icing Sugar, add extra raspberry flavouring and sprinkle over raspberry jelly crystals to decorate.

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Average Rating
(2 reviews)


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This is a yummy recipe!
I used an 8 inch cake pan and it took 30-35 mins to bake.
6 or 7 inch would be better.
I also took out an egg and added 1/2 - 3/4 cup milk to make it more moist.

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