Name: Lumberjack cakes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 medium apple (150g), peeled, cored, coarsely grated; 1/2 cup (70g) dried dates, seeded, coarsely chopped; 1/2 teaspoon bicarbonate of soda; 1/2 cup (125ml) water; 125 gram butter; 1 teaspoon vanilla extract; 3/4 cup (165g) caster sugar; 1 egg; 1 1/2 cup (225g) self-raising flour, sifted; 50 gram butter; 2 tablespoon milk; 1/4 cup (55g) light brown sugar, firmly packed; 1 1/2 cup (115g) shredded coconut; icing sugar, to dust; Coconut crust; 50 gram butter; 2 tablespoon milk; 1/4 cup (55g) light brown sugar, firmly packed; 1 1/2 cup (115g) shredded coconut

Ingredients

1 medium apple (150g), peeled, cored, coarsely grated

1/2 cup (70g) dried dates, seeded, coarsely chopped

1/2 teaspoon bicarbonate of soda

1/2 cup (125ml) water

125 gram butter

1 teaspoon vanilla extract

3/4 cup (165g) caster sugar

1 egg

1 1/2 cup (225g) self-raising flour, sifted

50 gram butter

2 tablespoon milk

1/4 cup (55g) light brown sugar, firmly packed

1 1/2 cup (115g) shredded coconut

icing sugar, to dust

Coconut crust

50 gram butter

2 tablespoon milk

1/4 cup (55g) light brown sugar, firmly packed

1 1/2 cup (115g) shredded coconut

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.

3.Place apple in a small saucepan with dates, soda and the water; bring to the boil. Remove from heat; cool for 20 minutes.

4.Beat butter, extract, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in flour and apple mixture. Spoon mixture into cases.

5.Bake cakes for 15 minutes.

6.Meanwhile, to make coconut crust: Stir ingredients in a medium saucepan over medium heat until sugar dissolves.

7.Spoon hot coconut crust on hot cakes; bake for a further 10 minutes or until crust is browned. Stand cakes in pan for 10 minutes; turn, top-side up, onto wire rack to cool.

8.Dust cakes with icing sugar before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook