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Lumberjack cake

Serves: 12
Prep: 20
Cook: 80

    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 reduced-fat soy milk or dairy milk

    Method

    1. Step 1

      Combine apple, dates, baking soda and boiling water in a medium bowl. Cover and stand for 10 minutes.

    2. Step 2

      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.

    3. Step 3

      Place mixture into greased and lined 23cm cake tin. Bake in a moderate oven (180°C) for 60 minutes.

    4. Step 4

      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.

    Tips

    • The dates, apples and wholemeal flour ensure each slice of cake supplies a good source of fibre.
    • Take care to pour the topping evenly over the cake and don't forget to cook for a further 20 minutes until golden. When evenly spread, the desiccated coconut will brown nicely and the liquid topping won't soak into just one part of the cake.
    • For a different look, you can pour the cake batter into muffin moulds or a lamington tin. If you turn this cake into individual muffins, freeze any leftover muffins to use in lunchboxes later on.

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