Apple & date camping cake

ingredients

• Apple & date camping cake

  • 1/3 cup puhoi half & half
  • 2/3 cup hot water
  • 1 teaspoon baking soda
  • 1/4 cup walnuts roughly chopped
  • 2 granny smith apples grated
  • 1 cup chopped dates
  • 120 gram butter, softened
  • 1 cup caster sugar
  • 1 large free-range egg
  • 1 cup plain flour

• Topping

  • 60 gram butter
  • 1/2 cup puhoi half & half
  • 1/2 cup brown sugar
  • 2/3 cup sliced almonds
  • 2/3 cup shredded coconut

method

• Cake

  • 1

    Preheat oven to 170°C fanbake. Grease and line a 23cm springform cake tin.

  • 2

    In a bowl combine the Puhoi Valley Half & Half, hot water, soda, walnuts, grated apple and dates, and stir to combine well.

  • 3

    In a stand mixer, beat the butter and sugar until creamy. Add the egg and beat again.

  • 4

    Mix the apple and date mixture into the butter mixture and then gently fold in the flour, stirring until combined.

  • 5

    Pour mixture into prepared tin and cook for 40 minutes.

• Topping

  • 1

    While cake is baking, make the topping. In a saucepan over medium heat, combine the almonds, brown sugar, coconut, butter and Half & Half. Stir until the butter has melted and sugar has dissolved.

  • 2

    After 40 minutes pour topping evenly over the top of the cake and return it to the oven to cook a further 20-25 minutes.

  • 3

    Cake is done when tested with a skewer it comes out clean.

  • 4

    Cool in the tin and keep in an airtight container for up to 3 days.