Lumberjack Cake

Makes one cake

This recipe requires just a small amount of hand mixing with a whisk and spatula - no electric mixer needed! It is best made a day ahead and stored in an airtight container.

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Ingredients

• 2 large apples - grated

• 1 cup dried or fresh dates - chopped

• 1 teaspoon baking soda

• 1/2 cup boiling water

• 125 grams butter - melted

• 1 cup sugar

• 1 egg

• 1 teaspoon vanilla essence

• 1 ½ cups flour

• 1 teaspoon baking powder

  For the topping

• 1/2 cup brown sugar

• 60 grams butter

• 2 tablespoons milk

• 1 cup shredded coconut

• icing sugar - sifted - to serve

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Method

1. Preheat the oven to 180’C fan bake

2. Grease and line a 23 cm round cake tin

3. Put the apples, dates and baking soda into a large mixing bowl. Pour in the boiling water, combine well and set aside

4. Melt the butter in a large microwave proof bowl

5. Pour in the sugar and whisk together

6. Add the egg and vanilla to the sugar mixture and whisk again

7. Add the date and apple mixture and sift in the flour and baking powder

8. Fold everything together with a spatula until just combined

9. Pour into the prepared cake tin

10. Place on a rack so the middle of the cake is in the middle of the oven

11. Bake 45-50 minutes or until a skewer comes out clean

    For the topping

12. Add the brown sugar, butter, milk and coconut to a bowl and mix to combine

13. Remove the cake from the oven and gently spread the topping over the cake 

14. Return the cake to the oven for a further 20 minutes

15. When the topping is golden and caramelised, remove the cake from the oven and allow it cool in the tin on a wire rack

    To serve: Dust the cake with icing sugar and serve with natural yogurt, crème fraiche or whipped cream.