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!)
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- 2 medium apples, peeled and cored
- 200 Grams dates, chopped
- 1 Cup water
- 1 Cup raw sugar
- 125 Grams Unsalted Butter
- 1 Teaspoon bicarb soda
- 1 Teaspoon Vanilla Bean Paste BUY
- 2 eggs
- 1 and a 1/2 Cup wholemeal SR flour
- Pinches salt
- 60 Grams Butter
- 1/3 Cup milk
- 1/2 Cup packed dark brown sugar
- 60 Grams Shredded Coconut BUY
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.
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.
Egg custard, (see recipe on this site) a scoop of vanilla ice-cream or a
dollop of whipped cream.