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cream cracker cake


  • 125g Butter or margarine, softened
  • 250ml (1 cup) white sugar
  • 2 extra large eggs separated
  • 250ml (1 cup) milk
  • 200g packet of Cream Crackers coarsely crushed
  • 10ml (2 tsp) Baking Powder
  • 1ml (pinch) salt
  • 100g flaked almonds coarsely chopped



  • 45ml (3 Tsp) butter or margarine
  • 125ml (1/2 cup) white sugar
  • 60ml  ( ¼ cup) cream
  • 3ml (1/2 tsp) vanilla essence



  1. Cream butter and sugar, add egg yolks, one at a time, beating well after each addition until light and creamy.
  2. Add milk and mix well. Fold in the crushed Cream Crackers.
  3. Add baking powder, salt and nuts.
  4. Beat egg whites to still peaks and fold into mixture.
  5. Turn out into greased 23cm loose-bottom cake tin.
  6. Bake in a preheated oven at 180⁰C for about 45 min.
  7. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.



  1. Boil the butter, sugar and cream together for a few minutes in a small heavy based pot. Remove from heat.
  2. Add essence.
  3. Leave to cool slightly and then pour over the cake.

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