Lumberjack cake
Prep
20 min
Cook
1h 20m
Serves
12
Skill
Vegetarian
Prep
20 min
Cook
1h 20m
Serves
12
Skill
Apples and dates help to keep this cake moist and provide a full, fragrant dessert that’s satisfyingly high in fibre. A dense, sweet treat that’s sure to impress.
Ingredients
Cake
- 2 green apples, peeled and diced
- 1 cup dates, finely chopped
- 1 tsp baking soda
- 1 cup boiling water
- 100g margarine
- ½ cup sugar
- 1 egg
- 1 cup wholemeal plain flour
- ½ cup self-raising white flour
- 1 tsp baking powder
Topping
- 3 tbs margarine, melted
- ¼ cup brown sugar
- ½ cup shredded coconut
- ½ cup lite soy milk or dairy milk
Nutrition per serving
1180 kJ
energy kj
3 g
protein
7 g
saturated fat
4 g
dietary fibre
36 g
carbohydrate
23 g
sugars
332 mg
sodium
Method
- Combine apple, dates, baking soda and boiling water in a medium bowl. Cover and stand for 10 minutes.
- Cream margarine and sugar with electric mixer, until light and fluffy. Add egg and mix well. Stir through apple mixture, sifted flours and baking powder.
- Place mixture into greased and lined 23cm cake tin. Bake in a moderate oven, 180°C for 60 minutes.
- Place topping ingredients in a saucepan over low heat and stir until melted and combined. Pour over part-cooked cake and bake for a further 20 minutes or until golden.
Cake
- 2 green apples, peeled and diced
- 1 cup dates, finely chopped
- 1 tsp baking soda
- 1 cup boiling water
- 100g margarine
- ½ cup sugar
- 1 egg
- 1 cup wholemeal plain flour
- ½ cup self-raising white flour
- 1 tsp baking powder
Topping
- 3 tbs margarine, melted
- ¼ cup brown sugar
- ½ cup shredded coconut
- ½ cup lite soy milk or dairy milk
Nutrition per serving
1180 kJ
energy kj
3 g
protein
7 g
saturated fat
4 g
dietary fibre
36 g
carbohydrate
23 g
sugars
332 mg
sodium
- Combine apple, dates, baking soda and boiling water in a medium bowl. Cover and stand for 10 minutes.
- Cream margarine and sugar with electric mixer, until light and fluffy. Add egg and mix well. Stir through apple mixture, sifted flours and baking powder.
- Place mixture into greased and lined 23cm cake tin. Bake in a moderate oven, 180°C for 60 minutes.
- Place topping ingredients in a saucepan over low heat and stir until melted and combined. Pour over part-cooked cake and bake for a further 20 minutes or until golden.