Name: Lumberjack cake
Cook time: 115 min
Total time: 115 min
Yield: 8
Ingredients: 2 green apples; 1 cup finely chopped dried dates (170 g); 1 tsp bicarbonate of soda; 1 cup boiling water (250 ml); 125 g unsalted butter at room temperature, chopped; 1 cup brown sugar (200 g); 1 egg; 1.75 cups plain flour (280 g); coconut topping; 50 g unsalted butter chopped; ½ cup brown sugar (100 g); ½ cup milk (125 ml); ¾ cup shredded coconut (55 g); ⅓ cup desiccated coconut (30 g)

A moist, fruity cake that’s topped with a caramel icing

Ingredients

2 green apples

1 cup finely chopped dried dates (170 g)

1 tsp bicarbonate of soda

1 cup boiling water (250 ml)

125 g unsalted butter at room temperature, chopped

1 cup brown sugar (200 g)

1 egg

1.75 cups plain flour (280 g)

coconut topping

50 g unsalted butter chopped

½ cup brown sugar (100 g)

½ cup milk (125 ml)

¾ cup shredded coconut (55 g)

⅓ cup desiccated coconut (30 g)

Method

1.Grease a 19cm square cake pan. Line base and sides with baking paper, extending above pan edges.

2.Peel and core apples. Cut into 1cm pieces. Place in a large bowl with dates and soda. Pour boiling water over top. Cover with plastic wrap. Stand for 10 minutes.

3.Beat butter, sugar and egg in small bowl of an electric mixer until fluffy. Add to apple mixture with sifted flour. Fold to combine. Pour into prepared pan.

4.Cook in a moderately slow oven (160C) for about 55 minutes, or until golden brown.

5.Meanwhile, make coconut topping. Combine all ingredients in a small saucepan. Stir over a low heat until butter is melted and sugar is dissolved.

6.Remove cake from oven. Spread over coconut topping. Return to oven. Cook for a further 30 minutes, or until golden brown and cake is cooked when tested. Stand for 10 minutes in pan.

7.Lift cake from pan. Cool on a wire rack.

New Idea team

Ingredients

Method

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