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Apple and Date Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A moist and very yummy cake!

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 ounce dates Chopped and pitted
  • 1 teaspoon baking soda
  • 9 fluid ounce water Boiling
  • 4⅖ ounces butter
  • 9 fluid ounce superfine sugar
  • 1 egg
  • 1 teaspoon natural vanilla extract
  • 13 fluid ounce all-purpose flour Sifted

For the Topping

  • 2⅛ ounces butter
  • 4 fluid ounce brown sugar Firmly packed
  • 4 fluid ounce 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!
  • 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!
  • Tell us what you think

    What 4 Others have said

    • Really delicious cake! I added a teaspoon each of cinnamon and nutmeg and half a teaspoon of cloves; I had no coconut so used chopped crystallised ginger and currants instead. Love the toffee-like topping with the soft fluffy cake - seriously good.

      Posted by cwg on 23rd July 2014
    • To this recipe I added walnuts......OH my goodness, everybody tasting it can't stop eating it. I think the secret to its success is the caramelised coconut topping...truly inspired!!!

      Posted by lseymour on 1st May 2014
    • OH my this cake was to die for so yummy and so easy to make. Definitely going to a regular in my home!

      Posted by cakez on 16th January 2014
    • This cake is AMAZING! Such a light dough but with lovely rich flavours. And the topping makes it truly indulgent. I used molasses sugar in the topping which worked really well but might be a bit too rich for some people.

      Posted by rfrf on 1st February 2013
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