A coconut-topped muffin version of the classic lumberjack cake.
For the muffins, melt butter, chop the apples, walnuts and dates. In the hot water pour the vanilla and sugar and leave to soak. Mix eggs and sugar then fold in the flour and salt then fold in the date and apple mix. Spoon into 24 non-stick muffin wraps. Bake at 180 for roughly 25 minutes or just until a skewer comes out clean.
Spoon 1 tablespoon of topping onto each muffin, spread evenly over the top and bake for another 15 minutes or until the topping is golden and crunchy. Remove wraps and top with a sugar paste daisy.
For the topping mix, cook the sugar until it melts and add milk and butter and cook further while whisking. Add salt and coconut and bring to the boil while stirring. Boil for at least 5 minutes to reduce the milk and cook out the caramel more.
For the flower paste, heat water, fat and syrup in the microwave for 50 seconds. Sift sugar and tylose into the bowl of the mixer. Mix on low until combined, scoop out, knead briefly then wrap and cool until ready to use.
Nutritional analysis per serving (34 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.
This recipe has not been edited or tested by the Bake Off Food Department.
Trending This Week