Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 200g fresh dates pitted and chopped (or use dried)
- 1 tsp baking soda
- 125g butter softened
- 1 cup or 250g Chelsea Caster Sugar
- 1 egg
- 1 tsp Vanilla essence
- 2 apples cored and grated
- 1 cup or 125g stardard flour
- ½ cup or 60g self raising flour
- Topping
- 75g butter
- ½ cup or 95g Chelsea Soft Brown Sugar
- ⅓ cup or80ml milk
- 1 cup shredded coconut
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
13
What did you think of this recipe?
Jules
Tasty but needed to possibly substitute some of the date water with another egg for binding...it falls apart
4
Carolyn
What a delicious cake, everyone loved it and I'm sure I'll be making it again and again.
5
Wendy
All went well until I put the topping on(which includes 80mls milk). It turned the cake into a stodgy pudding. Nothing like the picture. Smelt good though!
2
Katherine O'Brien
LOVED this recipe. I substituted brown sugar for the caster sugar in the cake batter. It tasted like a sticky date pudding. Oh & the smell coming out of the oven when it was baking, nothing short of divine!
5
David
Worked well. I only had one apple and no milk, only cream in the fridge. Used closer to 1/2 cup of cream (to make up for the moisture of the 2nd apple). Next time, I will halve the amount of sugar in the cake as the dates are super sweet. This recipe is a keeper. Thanks
4
holly
Most amazing apple and date cake ever. Really recommend people this recipe to you.
5
1483001225
This cake recipe is very unusual but it surprisingly turned out fine and quite tasty. I made it because I had bought a large bag of dates and there were 2 cooking apples going spare. I peeled the apple before grating.I highly recommend to NOT use the weight measurements and use the Cup measurements onlyas they did not equate.I used brown sugar throughout. The timings were spot on. (I baked on FAN BAKE and inserted a skewer in at the end to check that the cake was cooked). I tented some foil over the cake during baking when it got to the right browness (to prevent it going too dark).The cake was very moist. Very important that when the topping is made, leave it to cool and thicken before pouring on top of the partially cooked cake otherwise you may have a ‘coconut porridge' running every where. If I was to make this again, I would possibly use a little less milk possibly. Mine did turn out like the picture and was nice with a dollop of greek yoghurt.
4
Alice
Delicious and easy to make
5
Dana
I've made this cake many times but substituted the butter for 100ml of oil and it turns out perfectly.
5
anna
Best cake ever! I will be making it a lot in the future!
5
Method
Grease a 20 cm round spring form tin and line with baking paper - preheat oven to 180°C.
Put the dates in a small saucepan with 1 cup of water and just bring to the boil - stir in baking soda then remove from the heat. Set aside until just warm.
Cream butter and sugar until light and fluffy, then add egg and vanilla and beat until combined. Stir in date mixture and the apple then the sifted flours until almost smooth. Spoon into the tin and smooth the surface. Bake for 40 minutes.
Combine the topping ingredients in a small saucepan and stir over low heat, until butter is melted and ingredients well combined.
Remove the cake from the oven and smooth the topping over the top. Return the cake to the oven for 20-30 minutes or until the topping is golden and the cake is cooked through.
Remove from the oven and leave the cake in the tin to cool completely then turn out.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Reviews
13
What did you think of this recipe?
Jules
Tasty but needed to possibly substitute some of the date water with another egg for binding...it falls apart
4
Carolyn
What a delicious cake, everyone loved it and I'm sure I'll be making it again and again.
5
Wendy
All went well until I put the topping on(which includes 80mls milk). It turned the cake into a stodgy pudding. Nothing like the picture. Smelt good though!
2
Katherine O'Brien
LOVED this recipe. I substituted brown sugar for the caster sugar in the cake batter. It tasted like a sticky date pudding. Oh & the smell coming out of the oven when it was baking, nothing short of divine!
5
David
Worked well. I only had one apple and no milk, only cream in the fridge. Used closer to 1/2 cup of cream (to make up for the moisture of the 2nd apple). Next time, I will halve the amount of sugar in the cake as the dates are super sweet. This recipe is a keeper. Thanks
4
holly
Most amazing apple and date cake ever. Really recommend people this recipe to you.
5
1483001225
This cake recipe is very unusual but it surprisingly turned out fine and quite tasty. I made it because I had bought a large bag of dates and there were 2 cooking apples going spare. I peeled the apple before grating.I highly recommend to NOT use the weight measurements and use the Cup measurements onlyas they did not equate.I used brown sugar throughout. The timings were spot on. (I baked on FAN BAKE and inserted a skewer in at the end to check that the cake was cooked). I tented some foil over the cake during baking when it got to the right browness (to prevent it going too dark).The cake was very moist. Very important that when the topping is made, leave it to cool and thicken before pouring on top of the partially cooked cake otherwise you may have a ‘coconut porridge' running every where. If I was to make this again, I would possibly use a little less milk possibly. Mine did turn out like the picture and was nice with a dollop of greek yoghurt.
4
Alice
Delicious and easy to make
5
Dana
I've made this cake many times but substituted the butter for 100ml of oil and it turns out perfectly.
5
anna
Best cake ever! I will be making it a lot in the future!
5
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- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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