A moist and extremely tasty cake, with a crunchy coconut topping. Extra delicious with cream or ice cream.
Grease deep 2 * 18 cm springform cake pans, line base with paper, grease paper. Preheat oven to moderate, 160-170C.
Place dates, soda and water in bowl, cover.
Using a food processor with grater attachment, grate apples.
Place apples in bowl to the side.
Process dates until not large pieces remain.
Combine grated apple with dates.
In a large bowl, beat butter, essence and sugar until light and creamy.
Add egg, beat until combined.
Stir in apple mixture, then gradually add flour and stir until combined.
Pour half into each of the prepared pans.
Bake in oven 90 minutes or until cooked through. If the top starts to brown too much, cover with foil.
Spread with topping, bake about further 45 minutes, or until topping is golden brown.
Cool cake in pan.
TOPPING: Combine butter, sugar, milk and coconut.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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If you dont have a food processor grate the apples by hand and dates would need to be finely chopped before the water and bicarb is added.
Cooking time is very hard to determine. This makes 2 large cakes so if the outside browns too quickly reduce the oven temperature slightly and adjust cooking time accordingly. The mixture can be cooked in muffin tins and cooking time reduced. I often make four at once and freeze the others as they take a long time to cook, but preparation time doesn't differ much making 4 (you need a very big bowl though).
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