Biscuit Cake

    1 hour 55 minutes

    The addition of biscuit crumbs to the flour in this cake gives it a lovely texture and sweetness. A very good cake for Mother's Day.

    14 people made this

    Serves: 12 

    • 2 cups digestive biscuit crumbs
    • 3/4 cup ground pecans
    • 1/2 cup cake flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 250g unsalted butter, softened
    • 1 cup (185g) packed light brown sugar
    • 3 egg yolks, room temperature
    • 2 teaspoons vanilla essence
    • 1 cup (250ml) milk, lukewarm
    • 3 egg whites, room temperature
    • 1/4 cup white sugar
    • 2 tablespoons white sugar
    • 375g unsalted butter, softened
    • 1/2 cup (90g) packed dark brown sugar
    • 1/2 cup thickened cream
    • 3/4 cup (125g) icing sugar
    • 1/2 cup chopped pecans

    Preparation:30min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

    1. Preheat oven to 180 degrees C. Grease and line with baking paper two 23cm round pans.
    2. Combine the crumbs, 1/2 cup pecans, flour, baking powder and salt.
    3. In a large bowl cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
    4. Beat the egg whites in a bowl until foamy. Add the sugar slowly and beat to soft peaks. Fold into the crumb batter and pour into the pans.
    5. Bake for 25 minutes, or until a knife comes out clean. Cool in the pans on a rack about 10 minutes then invert and cool completely.
    6. To make icing: In a saucepan over medium heat melt the 2 tablespoon sugar until it turns golden. Remove from heat and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar and place back on the heat. Bring to a boil, stirring all the time. Add the cream and bring back to a boil. Boil 1 minute and remove caramel from heat.
    7. Place the icing sugar in a large bowl and, mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining butter 1 tablespoon at a time. Beat until smooth and chill icing until ready to ice the cake. Ice the cake and press the pecans into the sides.

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    Reviews in English (17)


    Great recipe, just like my grandmother's. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Not sure why the cake fell apart for one reviewer, but the flour amount is correct. I'm a pastry chef, and can say that the graham takes the place of flour, both providing gluten and tenderizing. The whites must be prepped as instructed, because they provide structure and lift to the cake. If they're not properly whipped and carefully folded in, the result will be a dense cake with the wrong texture. The yolks and all the sugar also tenderize, so you've got to really adhere to the recipe.  -  14 Dec 2011  (Review from Allrecipes USA and Canada)


    I've had graham cracker cake only once before, at a bakery in Asheville, NC. I was looking for a similar recipe, and I'm happy to say that this is it! There are a lot of steps to make the cake, but they're not hard and they're well worth it. The frosting is a change from the buttercream my palate expects; the high butter ratio almost tastes like something is wrong at first, but once I adjust my expectations I realize it's the perfect complement to the cake.  -  13 Feb 2008  (Review from Allrecipes USA and Canada)


    This cake is rather tedious to make. Although I received rave reviews from my guests who tried it, I don't think I'll try this recipe again. I've made it twice now and both times the cake itself literally falls apart as I try to frost it. The frosting tastes really good, but all that butter scares me!  -  24 Aug 2002  (Review from Allrecipes USA and Canada)