Something I'd never made before, but I had my baking mojo going and needed to get into the kitchen. The recipe is from last week's Epicure in The Age newspaper.
Ingredients
125g butter
2 medium granny smith apples
185g dates
1tsp bicarb soda
1 cup boiling water
1 cup sugar (I used 3/4)
1 large egg
1tsp vanilla
1 1/2 cups plain flour
1/2 tsp salt
Topping
1/2 cup brown sugar
60g butter
1/3 cup milk
60g shredded coconut
1/2 cup brown sugar
60g butter
1/3 cup milk
60g shredded coconut
Preheat oven to 180C; butter and line 14x24cm loaf tin.
Peel and core apple, dice into small pieces. Chop dates, add to apple and bicarb, and pour boiling water over the top. Allow water to cool until lukewarm.
Cream butter and sugar, add vanilla and egg.
Alternate adding sifted flour/salt and apple/date mix (don't add the water).
Pour into tin and bake for 1 hour or until cooked (test with skewer).
Mix topping ingredients and heat over low heat in a small saucepan. Spread over cake, then return to oven for 15 min or until golden and crunchy (took about 25 mins for me).
Peel and core apple, dice into small pieces. Chop dates, add to apple and bicarb, and pour boiling water over the top. Allow water to cool until lukewarm.
Cream butter and sugar, add vanilla and egg.
Alternate adding sifted flour/salt and apple/date mix (don't add the water).
Pour into tin and bake for 1 hour or until cooked (test with skewer).
Mix topping ingredients and heat over low heat in a small saucepan. Spread over cake, then return to oven for 15 min or until golden and crunchy (took about 25 mins for me).
We were a little impatient and sliced it while it was still warm, but it was yum! Easily made without the topping too if you want to cut the fat down a little (but who does?!)
