This recipe is courtesy of my friend Sharon
and I have adapted it to the Steam Oven, and I must say,
it is a lot nicer! (Sorry Sharon!)
NEED:
2 medium apples peeled and cored
200 grams dates chopped
1 cup water
1 cup raw sugar
125 grams unsalted butter
1 teaspoon bicarb
1 teaspoon vanilla
2 eggs
1 & 1/2 cups wholemeal SR flour
pinch salt
ICING:
6rams butter
1/3 cup milk
1/2 cup packed dark brown sugar
60 grams shredded coconut
DO:
Combine apples and dates with water and bring to the boil on Induction 6. Add bicarb and stir quickly to combine. Cool.
Meanwhile cream butter and sugar until fluffy.
Add eggs and vanilla. Beat well.
Fold through sifted flour and salt.
Fold through cooled fruit mix.
Pour into greased 20 cm square cake pan.
Process in steam oven for 1 hour.
To make icing; Combine ingredients in saucepan.
Stir over low heat until butter and sugar are blended. (Induction 3)
Spread mixture over hot cake and bake under fan grill (160 degrees)
for 5 minutes or until golden brown.
TO SERVE:
Egg custard, (see recipe on this site) a scoop of vanilla ice-cream or a
dollop of whipped cream.
[...] or white) as a dessert in it’s own right. Otherwise use the plain version as an addition to Lumberjack Cake, Rhubarb and Apple Crumble or any other dessert of your [...]