If you are like us, then you most likely have the odd pack or two of digestive biscuits lurking around your cupboards. A cup of tea or coffee and a digestive just can’t be beaten for simplicity. But did you know they can make great cakes? Yep, really, and our easy digestive biscuit cake recipe is an example of how simple it is to make a great tasting cake in less than an hour.
The term digestive biscuit is used in the UK to refer to a firm, sweet-meal biscuit that, in reality, is only semi-sweet. But what if you can’t buy this type of biscuit where you live? In that case, you can substitute wheatmeal, Rich tea or Marie biscuits, or even Graham crackers. If you can’t find any of those, then shortbread, BelVita or HobNobs make a suitable alternative. And if all else fails, consider ginger biscuits or Oreos, which both add an interesting twist in flavour.
Here’s a few interesting facts about the humble digestive biscuit:
- They were developed in 1839 to help digestion. The name has stuck to the present day.
- The first chocolate digestive was launched in 1925.
- Digestives range from 50 to 84 calories, depending on the type.
- They are the best-selling biscuit in the UK. One brand, McVitie’s, sells over 80 million packs a year.
- Normal digestives are rated as the 5th best dunking biscuit, and chocolate digestives as 1st.
Easy Digestive Biscuit Cake Recipe
EQUIPMENT
Mixing bowl
Blender is preferable. Can be done manually but requires ‘elbow grease’ and a fork!
Either 8-inch (20cm) square cake tin 2x, or 9-inch (22.5cm) round cake tin 2x. (See recipe conversion guide). Alternatively, you could use a 9-inch x 13-inch (22.5cm x 32.5cm) rectangular baking tin. Grease and flour tins.
Wire cooling rack
Toothpick
BAKING TIME
Preheat oven to 176C (350F or Gas Mark 4)
Bake for around 30-35 minutes
INGREDIENTS
Part 1:
Digestive biscuits (finely crushed) – 3 cups
Baking powder – 1 tablespoon
Salt – ¼ teaspoon
Part 2:
Eggs (separated into yolks and whites) – 3 medium or 2 large
Milk – 1½ cups
Shortening – ¾ cup
Sugar – 1½ cups
Vanilla – 1 teaspoon
METHOD
Part 1:
1) Use the blender to make 3 cups of finely crushed digestive biscuits.
2) Add digestive biscuits, baking powder and salt to mixing bowl. Mix well.
Part 2:
1) Use the blender for the eggs yolks, milk, shortening, sugar and vanilla. Aim for a smooth and creamy consistency.
2) Add the contents of mixing bowl to the blender. Mix well.
3) Add egg whites to mixing bowl and beat until stiff.
4) Fold egg whites into the contents of the blender.
Baking and Decorating:
1) Pour the equal amounts of the blended mixture into the baking tins and bake at 176C (350F or Gas Mark 4) for 30-35 minutes.
2) Undertake a toothpick test. Insert a clean toothpick into each cake and check they comes out clean. If messy, return cakes to the oven for a further 5 minutes and then recheck.
3) Allow the baked cakes to cool in their tins for 15 minutes before removing and placing them on a wire cooling rack.
4) Consider decorating the cakes with powdered sugar or icing (frosting) of your choice, e.g. cream cheese. Alternatively, spread thick cream evenly across the top and sides and garnish with layer of berries or thinly sliced fruit. Can serve in slices as a bar cookie.
Summary
So there you have it. An easy digestive biscuit cake recipe that takes less than an hour to make and is guaranteed to impress friends and family alike.
