This really is an oldie, but a it’s a goody. Simple to make and one the kids like.
As this says it’s not a traditional moussaka. Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place. I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.
My experience of these type of coffee cakes is that they don’t last long. Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so. Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.
This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions. 1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin. Enjoy!!
When my children were little I used to make a Chocolate Ripple Cake as the base for their birthday cakes. The recipe I made was the same as this one, but without the spice. The cake always taste good, although when I look back at the photos I can see that my decoration, while enthusiastic, could hardly be described as a work of art……