Ingredients
Topping
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
6.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.
7.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.
8.Cake is done when tested with a skewer it comes out clean.
9.Cool in the tin and keep in an airtight container for up to 3 days.