Marie Biscuit Cake is an incredibly easy eggless, flourless cake that just needs a few ingredients from your pantry. Make it for birthday parties, special occasions or just to serve as a dessert after your weekend meals. Here is how to make it.
If you are looking for more Cake recipes to make at home, then try these – Rum Cake, Apple Cinnamon Cake, Parle G Cake, Strawberry Cake, Lemon Pound Cake, Sour Cream Pound Cake, and Pumpkin Dump Cake.
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What is Biscuit Cake?
Biscuit Cake is the yummiest and easiest cake you can make from your favorite cookies. This cake gets its unique old fashioned flavor from the biscuits, that turns out so good that you will make it again and again.
While shopping the other day, I accidentally bought some extra biscuits and decided to use them to make a cake. To my surprise, this Eggless Marie Biscuit Cake turned out so soft and moist, that the cake was wiped clean in just two days and that too between just three people.
This Biscuit Cake is,
- Scrumptious
- Easy + Quick + Delicious
- Eggless
- Flourless
- A soft old fashioned cake
Ingredients
Biscuits – I used Marie Biscuits to make this cake but you can choose any biscuits or cookies of your choice. Some other options are oreo cookies, glucose biscuits, digestive biscuits, Burbon, Sunfest Cookies, sandwiched cookies, etc. I made it using Parle G too and it turned out fabulous.
Milk – Milk adds a soft texture in the cake and the crumbs turns out really great.
Oil – I have used vegetable oil in this recipe, but you can use butter too.
Powdered Sugar – You can adjust the amount of sugar as per your taste. Keep it a little low, as the cake gets a mild sweetness from the biscuits too. To make powdered sugar, just pulse the regular sugar in a grinder until smooth. You can replace sugar with castor sugar, brown sugar, or jaggery powder.
Vanilla Extract – Vanilla extract adds that slight hint of vanilla that is hard to resist. Use a good quality vanilla extract for the best taste.
Eno Fruit Salt – Fruit Salt helps the cake to rise and also adds a softness in the cake. If ENO fruit salt is not available, you can use ½ tsp baking soda + ½ tsp citric acid for 1 tsp ENO.
Topping– You can either top the cake with the store-bought tutty fruity or use the homemade one. You can also top the cake with slivered dry fruits. I used cashew nut or almonds.
How to make Biscuit Cake?
Preheat the oven to 180 Degrees C. Grease and dust an 8-inch cake pan.
Break the biscuits into pieces and add them in a grinder.
Grind to make a smooth powder.
Sieve the powder through a sieve.
Mix biscuit powder and ENO fruit salt in a bowl. Add vanilla extract, oil, and milk and whisk well to make a lump-free batter.
Pour the batter in the prepared pan. Garnish with cashew nuts and nutty fruity.
Bake for 30-35 minutes until a toothpick comes out clean. Remove the cake pan from the oven and transfer the cake on a cooling rack. Cut into slices and serve.
Frequently Asked Questions
To make biscuit cake without an oven, you don’t need a fancy appliance, you can just make it in a regular pressure cooker.
Follow the below steps to make it in a pressure cooker:
Firstly prepare the batter as per the recipe and keep it aside. Now, grease a baking pan with butter or oil. Once greased, sprinkle it with some flour.
Make sure you coat the baking pan well, by moving the pan around. Once you have coated your pan well, pour the cake batter into the pan and tap it lightly on the counter so that the batter levels up and the air bubbles escape.
Now, add a stand in the pressure cooker and turn on the flame and let it heat for about 5 minutes.
After 5 minutes, place the baking pan on the stand, cover the lid and cook on low flame for about 25 minutes.
Remove the whistle, so that the cake can slow cook with the heat. Open the lid, insert a toothpick and if it comes out clean, your cake is ready.
If not, then close the lid and let it cook for 5 minutes more. Once it is cooked, let it cool down for 10 to 15 minutes.
Now, run the knife around the corner, turn it around and cake will come out. Let it cool completely and serve. Cut into slices and serve.
You can add in Cocoa Powder in the same batter, to give it that delicious Chocolate flavor.
Although I like to eat this cake with just a topping of tutty fruity and cashews, you can definitely top it with your choice of topping. Try Chocolate Fudge Sauce or Salted Caramel.
Storage Suggestions
This Biscuit Cake will last in the fridge for about 3 to 4 days, in an airtight container. You can reheat it in the microwave before serving, or take it out a few minutes before and serve it at room temperature.
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Recipe Card
Marie Biscuit Cake Recipe
Equipment
- Oven, Baking Pan
Ingredients
- 260 g Marie Biscuit
- 1 packet ENO fruit salt
- 2 tsp Vanilla Extract
- 2 tbsp Oil
- 1 and ¼ cup Milk
- 2 tbsp Powdered Sugar
- 2 tbsp Cashew Nuts (chopped)
- 2 tbsp Tutty Fruity
Instructions
- Preheat the oven to 180 Degrees C.
- Grease and dust an 8 inch cake pan.
- Break the biscuits into pieces and add them in a grinder.
- Grind to make a smooth powder.
- Sieve the powder through a sieve.
- Mix biscuit power and baking powder in a bowl.
- Add vanilla extract, oil and 1 cup milk and whisk well to make a lump free batter.
- Add sugar and ¼ cup milk and mix well.
- Pour the batter in the prepared pan.
- Garnish with cashew nuts and tutty fruity.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Remove the cake pan from the oven and transfer the cake on a cooling rack.
- Once cooled, cut into slices and serve.
