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Lumberjack cake with caramel coconut topping
Makes MAKES 1 x 23CM CAKE Cakes, Bread and Pastries
Ingredients
- 2 green apples
- 150g pitted dates, chopped
- 1½tsp bicarbonate of soda
- 280g caster sugar
- 115ml neutral-flavoured oil, such as grapeseed oil
- 2 eggs
- 1tsp vanilla extract
- ½tsp fine salt
- 225g plain flour
- 1tsp baking powder
For the caramel coconut topping
- 135g light brown sugar
- 100ml whipping cream
- 75g unsalted butter
- 50g clear honey
- 1tsp vanilla extract
- 75g shredded coconut
Method
Preheat the oven to 170C/150C F/Gas 3. Line a 23cm spring-form cake tin with baking paper.
Peel and cut the apples into 2cm dice and put them in a large heatproof bowl along with the dates and bicarbonate of soda, then pour in 250ml boiling water – the bicarb may fizz up. Give it all a stir and set aside.
Put the caster sugar, oil, eggs, vanilla and salt in another large bowl and whisk until just combined, then lightly fold in the flour and baking powder. Tip in the apple mixture (including the liquid) and gently mix until just incorporated.
Pour the batter into the cake tin and bake the cake for 60–65 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile, for the topping, combine the brown sugar, cream, butter, honey and vanilla in a pan and stir over a medium-high heat until the mixture comes to the boil. Once the sugar has melted and the caramel is boiling, stir in the coconut.
When the cake is ready, gently pour the topping over and spread it in an even layer. Return the cake to the oven and bake for a further 15–20 minutes or until golden brown. Remove and leave to cool in the tin for 20 minutes, which will help the caramel set, then remove from the tin and allow it to cool completely before slicing.
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