INGREDIENTS
For the cake:
4 medium JAZZ™ apples peeled and chopped small
250 g (2 cups) pitted dates , chopped small
1 1/2 tsp bicarbonate of soda
1 cup boiling water
1 3/4 cups cake flour
pinch of salt
120 g (1/2 cup) coconut oil , softened
1 egg , lightly beaten
2 tsp vanilla extract
For the coconut topping:
3 tbsp coconut oil
3 tbsp honey
2 tbsp almond milk , or coconut milk
1 cup desiccated coconut
METHOD
1. Preheat oven to 180°C, grease and lightly flour an 8 inch (20cm) square (or round) cake tin.
2. In a bowl, place apples, dates, baking soda and boiling water, give it a gentle stir and set aside to cool for about 18 – 20 minutes until the dates are nice and soft, stir occasionally.
3. In another bowl, sift the flour and salt together.
4. Once the apple date mixture has cooled, stir the coconut oil, egg and vanilla into the apple
TO MAKE THE COCONUT TOPPING:
1. In the microwave, gently melt coconut oil and honey together, once the mixture is liquid, take out the microwave, and stir in the almond milk and desiccated coconut, mix together well.
2. Spoon coconut topping over the baked cake, and press down with the back of a metal spoon to get an even layer.
3. Return cake to the oven until the topping is golden, about 5-10 mins, keep an eye on it, it browns quickly.
4. Place the cake on a cooling rack and allow to cool in the cake tin, then slice into squares, gently lift out with a spatula or cake flip, and serve.
5. Serve warm with whipped cream or ice-cream – YUM. I also like it straight out the fridge.
This recipe was entered by Layla Basha for our JAZZ™ Apple May 2019 competition. Recipe credit: berrysweetlife.com
