This old-fashioned apple and date cake, topped with chewy caramelised coconut, is perfect for afternoon tea
This old-fashioned apple and date cake, topped with chewy caramelised coconut, is perfect for afternoon tea
1. Preheat oven to 180 C (160 C fanforced).
Grease a deep 22-cm square cake pan; line base and sides with baking paper.
2. Place apple, dates and bicarbonate of soda in a large bowl, stir in the water.
Stand for 10 mins.
3. Meanwhile, beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy.
4. Add the egg. Beat until just combined.
Add butter mixture to the apple mixture; then stir to combine. Stir in sifted flour.
5. Pour the cake mixture into the pan; smooth top. Bake for about 50 mins, or until a skewer inserted into cake comes out clean.
6. COCONUT TOPPING Meanwhile, stir all ingredients in a medium saucepan over low heat until butter melts and sugar dissolves.
7. Remove cake from oven; carefully spread warm coconut topping evenly over cake. Bake for a further 20 mins or until the topping is browned. Stand for 5 mins. Turn, top-side up, onto a wire rack to cool.
