errrrr i’m in love with this cake hokkay ;-)
actually terasa rasa nak makan sticky dates pudding tapi bila ternampak ada apples yang dah hampir lebam dalam fridge tu maka terpaksalah cancel hajat hati nak makan sticky dates pudding…hihi sticky dates pudding became this apple and dates cake
owh! i tell you, the taste is superb.. rasa lemak manis apples and dates and tambah pulak ada coconut for the topping tuh…ooooh memang heaven ;-)
i cannot stop myself from munching and munching it hokkay..pastu bila rasa nyesal makan banyak, i sembunyikan dalam fridge tapi sebab i yang sembunyikan maka mesti lah i jumpa cari cake ni kan hahaha so i makan lagi and makan lagi
in the end i pack some of it for my friend. well, now no more cake and no more apples in my fridge..can stop dreaming about it lah ye ;-)
here’s the recipe. dah berzaman amik recipe ni from akak seksi nigella lawson tu…..this recipe is definitely a keeper lah ;-)
2 green apples, peeled, cored and cut into chunks (saya guna 2 1/2 biji granny smith apples)
1 cup chopped pitted dates
1 teaspoon bicarbonate soda
1 cup boiling water
125g butter (saya guna anchor unsalted)
1 cup caster sugar (saya guna 3/4 cup sahaja- next time kena reduce sikit lg sbb topping pun dah manis dah)
1 teaspoon vanilla extract (saya guna 2 tsp vanilla essence)
1 1/2 cups plain flour, sifted
1/2 cup brown sugar, firmly packed
1/2 cup shredded coconut
2 tablespoons milk (saya guna dutch lady low fat milk)
Place apples, dates and soda in a bowl. Pour over boiling water. Allow to stand until cool.
Beat butter and sugar together in another bowl until thick and creamy. Blend in egg and vanilla. Fold flour and apple mixture (including all the juice) alternately into creamed mixture.
Spread into a greased and lined 23cm spring form tin.
Bake in a moderate oven (180ºC) for 45 minutes.
To prepare topping: place butter, sugar, coconut and milk in a small saucepan. heat, stirring, until butter is melted and sugar is dissolved
Remove cake from oven. Spread topping evenly over the top of cake.
Bake for a further 15 minutes or until topping is golden and a skewer inserted in the middle of the cake comes out clean. Allow to cool completely in the tin. Carefully remove sides of the tin. Transfer cake to a serving plate.
When I line a spring form tin, I just tear off a rectangle of baking paper, place it over the base and clip the sides to the tin, keeping it in place. Then when I come to put the cake onto a serving dish, I use the paper to ease it onto the plate- get one corner and fold under then keep removing paper as cake goes onto plate if you kind of know what I mean! (saya tak buat mcm ni…saya masuk je dalam pan yang bottom dia boleh loose tu. so bila dah masak, saya biar sejuk kejap then saya push je bottom part of the pan tu keluar dari pan tu..then potong je kek tu without keluarkan baking paper…sememeh sikit la tapi as long as the taste is good..why not kan?)