-FOR THE CAKE-
2 md Apples
185 g Dates; stoned and chopped
1 ts Bicarbonate soda
1 c Boiling water
125 g Butter
1 c Sugar
1 Egg
1 ts Vanilla essence
1 1/2 c Flour
FOR THE TOPPING
100 g Butter
3/4 c Brown sugar
1/2 c Milk
150 g Shredded coconut
Preheat the oven to 180c. and butter a 24cm. non-stick, springform cake
tin.
Peel, core and chop the apples then combine the chopped apples, dates,
bicarbonate of soda and boiling water and allow the mixture to cool.
Cream the butter and sugar until light then add the egg and vanilla,
beating well. Add the flour to the butter mixture, alternatively with the
fruit mixture.
Pour into a buttered 20cm. cake tin and bake at 180c. for 60 mins.
Meanwhile, make the topping. In a saucepan, heat the butter and milk then
add the sugar and coconut and simmer for two minutes until thick.
When the cake has finished baking, remove from the oven and pour the
topping over. Return the cake to the oven for 15 minutes. If necessary,
grill the top of the cake to darken the colour of the topping.
Allow the cake to cool in the tin then serve warm or at room temperature.
Yields
1 servings