Apple and Date Cake

A community recipe by aussiefifikins

Not tested or verified by Nigella.com

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Introduction

A moist and very yummy cake!

Ingredients

Serves: -

Metric Cups

For the Cake

2 green apples Peeled, cored and cut into chunks
250 millilitres dates Chopped and pitted
1 teaspoon bicarbonate of soda
250 millilitres water Boiling
125 grams butter
250 millilitres caster sugar
1 egg
1 teaspoon natural vanilla extract
375 millilitres plain flour Sifted

For the Topping

60 grams butter
125 millilitres brown sugar Firmly packed
125 millilitres shredded coconut
2 tablespoons milk

For the Cake

2 green apples Peeled, cored and cut into chunks
9 fluid ounces dates Chopped and pitted
1 teaspoon baking soda
9 fluid ounces water Boiling
4⅖ ounces butter
9 fluid ounces superfine sugar
1 egg
1 teaspoon natural vanilla extract
13 fluid ounces all-purpose flour Sifted

For the Topping

2⅛ ounces butter
4 fluid ounces brown sugar Firmly packed
4 fluid ounces shredded coconut
2 tablespoons milk

Method

Apple and Date Cake is a community recipe submitted by aussiefifikins and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place apples, dates and soda in a bowl. Pour over boiling water. Allow to stand until cool.

Beat butter and sugar together in another bowl until thick and creamy. Blend in egg and vanilla. Fold flour and apple mixture (including all the juice) alternately into creamed mixture.

Spread into a greased and lined 23cm springform tin.

Bake in a moderate oven (180ºC) for 45 minutes.

To prepare topping: place butter, sugar, coconut and milk in a small saucepan. heat, stirring, until butter is melted and sugar is dissolved

Remove cake from oven. Spread topping evenly over the top of cake.

Bake for a further 15 minutes or until topping is golden and a skewer inserted in the middle of the cake comes out clean. Allow to cool completely in the tin. Carefully remove sides of the tin. Transfer cake to a serving plate.

When I line a springform tin, I just tear off a rectangle of baking paper, place it over the base and clip the sides to the tin, keeping it in place. Then when I come to put the cake onto a serving dish, I use the paper to ease it onto the plate- get one corner and fold under then keep removing paper as cake goes onto plate if you kind of know what I mean!