Ingredients Jump to Instructions ↓

  1. 2 medium-sized Granny Smith apples, peeled, cored and cut into small pieces

  2. 1 1/2 cups chopped dates (fresh or packaged)

  3. 1 tsp bicarb soda

  4. 1 cup boiling water

  5. 125g butter, plus extra to grease tin

  6. 1 cup sugar

  7. 1 egg

  8. 1 tsp vanilla extract

  9. 1 1/2 cups plain flour, sifted

  10. 1/2 tsp salt

  11. 1/2 cup brown sugar

  12. 3 tbsp butter

  13. 1/3 cup milk

  14. 3/4 cup shredded coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180ºC (160ºC fan-forced). Grease tin and line with baking paper. In bowl mix apples and dates with bicarb soda. Pour boiling water over top and leave to cool until lukewarm.

  2. Beat butter and sugar until pale and fluffy. Add egg and vanilla and beat well. Stir flour into mixture alternately with apple and date mixture.

  3. Pour into tin, and bake for 1 hour or until skewer inserted in middle comes out clean.

  4. Make topping Mix brown sugar, butter, milk and coconut in small saucepan over low heat until butter melts. Spread over cooked cake.

  5. Return cake to oven and bake for another 15 minutes until topping is golden brown and crunchy. Let cool before slicing.You could make this in a round tin if you like, but a rectangle will be easier to transport.


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