Servings: 10

300gms (about 2 medium sized)sweet apples 300gms (about 2 medium sized)sweet apples
200gms pitted dates finely chopped 200gms pitted dates finely chopped
1tspn bicarbonate of soda 1tspn bicarbonate of soda
150gms plain flour 150gms plain flour
75gms self-raising flour 75gms self-raising flour
125gms soft unsalted 125gms soft unsalted
220gms caster sugar 220gms caster sugar
1 egg 1 egg
1½tsp vanilla extract 1½tsp vanilla extract
50gms pecan nuts coarsely chopped (can use almonds) 50gms pecan nuts coarsely chopped (can use almonds)
whipped cream or ice cream to serve whipped cream or ice cream to serve
TOPPING: subheading: TOPPING:
90gms unsalted butter 90gms unsalted butter
½ cup milk ½ cup milk
170gms soft brown sugar 170gms soft brown sugar
110gms pecan nuts sliced (or almonds) 110gms pecan nuts sliced (or almonds)
1 tsp vanilla extract 1 tsp vanilla extract

Preheat oven to 180°C. Butter a 20cm springform cake tin. Line the base with baking paper. (I stood the cake tin on a baking tray as reading the recipe I thought the cake may leak the topping out of the bottom of the cake tin. Sure enough it did).
Put the apple into a heatproof bowl with the dates. Add the Bicarbonate of soda and pour in 250ml boiling water. Thoroughly stir together then leave the mixture to cool to room temperature.
Sift both flours and ½tsp salt into a bowl ensuring they are well mixed.
Put the butter and caster sugar into the bowl of a stand mixer fitted with the paddle. Beat on medium speed for 5 mins or until light and fluffy. Then with the motor running best in the egg and vanilla extract.
Reduce speed to low and add the flour mixture, alternatively with the apple and date mixture until both are incorporated. Take care not to over work the mixture or it could make for a tough cake. Lastly stir through the nuts.
Scrape the cake batter into the tin and bake for 1hr 15mins (I checked after 1hr 05mins and my cake was cooked but cookers do differ). Skewer should come out clean
About 15mins before the end of the cake cooking time make the topping
Heat the butter and milk in a small saucepan until the butter has melted. Stir in the sugar, pecan nuts (or almonds) and vanilla extract. Adjust the heat so the mixture bubbles steadily and cook stirring regularly for approximately 5 mins or until it slightly thickens. Keep warm until the cake is ready.
Remove cake from the oven and put onto a wire rack. Use the back of a spoon to firmly but carefully flatten the cake to make it as level as possible.
Scrape the warm topping onto the cake and use a palate knife to spread the topping evenly. Some will run down the sides. Return the cake to the over for 10 to 15mins until the topping is a deep brown.
Sit the cake tin on a rack with baking paper underneath to catch the drips. Leave the cake to cool completely in the tin.
To serve loosen the cake from the tin with a small palate knife. Serve with cream or ice cream.

Very rich. Enjoyed it more the following day Keep well in an airtight container.  Very rich. Enjoyed it more the following day Keep well in an airtight container.