Apple and Date Cake
A community recipe by aussiefifikinsNot tested or verified by Nigella.com
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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!
Introduction
A moist and very yummy cake!
A moist and very yummy cake!
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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 ounces dates Chopped and pitted
- 1 teaspoon baking soda
- 9 fluid ounces water Boiling
- 4⅖ ounces butter
- 9 fluid ounces superfine sugar
- 1 egg
- 1 teaspoon natural vanilla extract
- 13 fluid ounces all-purpose flour Sifted
For the Topping
- 2⅛ ounces butter
- 4 fluid ounces brown sugar Firmly packed
- 4 fluid ounces 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.
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What 5 Others have said
Wow! This is just yum. Moist, full of flavour. Perfect. I bake this regularly - hubbys favourite.
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.
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!!!
OH my this cake was to die for so yummy and so easy to make. Definitely going to a regular in my home!
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.