Recipe

Lumberjack cakes

Mar 31, 1975 2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Makes 12 Item
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Ingredients

Lumberjack cakes
  • 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克的屁股er
  • 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克的屁股er
  • 2 tablespoon milk
  • 1/4 cup (55g) light brown sugar, firmly packed
  • 1 1/2 cup (115g) shredded coconut

Method

Lumberjack cakes
  • 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.

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