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How to make Date & apple cakes with caramel sauce

Yield = 6
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 135g (3/4 cup) dried dates, pitted
  • 250ml (1 cup) water
  • 1 teaspoon bicarbonate of soda
  • 60ml (1/4 cup) solid coconut oil
  • 1/3 cup coconut sugar
  • 240g (1 1/2 cups) white spelt flour, sieved
  • 2 eggs, at room temperature
  • 1 Granny Smith apple, coarsely grated
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon cornflour
  • 80ml (1/3 cup) reduced-fat milk
  • 1 teaspoon vanilla extract
  • Pinch sea salt flakes

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease six 185ml (3/4 cup) Texas muffin pans. Put dates and water in a saucepan and bring to boil over medium heat. Simmer, stirring, for 2 minutes. Remove from heat. Stir in bicarb. Set aside for 10 minutes to cool.
  • Step 2 Meanwhile, use electric beaters to beat coconut oil and 2 tbs of the sugar until pale and creamy. Add 1 tbs of the flour and 1 egg. Beat to combine. Repeat with 1 tbs flour and 1 egg. Stir in apple and half the remaining flour. Add baking powder, cinnamon, date mixture and remaining flour. Stir until just combined.
  • Step 3 Divide among pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool for 5 minutes.
  • Step 4 Meanwhile, place cornflour and remaining sugar in saucepan. Whisk in milk, vanilla and salt. Bring to a simmer over low heat, stirring constantly. Cook, stirring constantly, for 1 minute or until mixture boils and thickens.
  • Step 5 Cool sauce for 2 minutes. Pour over cakes.