LUMBERJACK CAKE
Makes one 22cm cake
160g dried dates, roughly chopped185ml full-cream milk2 eating apples, peeled, cored and diced1 tsp grated fresh ginger (optional)½ tsp bicarbonate of soda150g unsalted butter, softened220g caster sugar1 tsp vanilla bean paste2 eggs225g plain flour1 tsp baking powderPinch of saltGreek-style yoghurt or cream, to serve (optional)
Coconut topping
60g unsalted butter110g brown sugar80ml full-cream milk75g shredded coconut
1. Preheat oven to 160°C fan-forced. Grease a 22cm round springform tin with butter and line the base and side with baking paper.
2. Place the dates, milk, apple, ginger and bicarbonate of soda in a medium saucepan over low heat and bring to just below a simmer. Remove from the heat and allow to cool.
3. In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Place the flour, baking powder and salt in a mixing bowl and whisk to combine. Add half to the butter mixture, stirring gently. Fold through half the cooled apple and date mixture before adding the remaining flour, then the remaining apple and date mixture. Stir until just combined, then spoon the batter into the tin, smoothing the top and tapping the tin on the bench a few times to remove any air bubbles. Bake in the oven for 45 minutes.
While the cake is baking, make the coconut topping. Combine the ingredients in a small saucepan. Stir over low heat until the butter has melted and the sugar
