Date and coconut pudding cake

This decadent creation is best enjoyed warm, accompanied by a generous dollop of creamy coconut yogurt. Its luscious, moist texture and rich, sweet flavours make it a perfect sweet treat for any occasion. But what makes it truly special is the playful question it poses: Is it a cake that thinks it’s a pudding, or a pudding that thinks it’s a cake?

INGREDIENTS

2 large apples, coarsely grated

1 1/4 cups pitted dates, finely chopped (roughly 10 large Medjool dates if using fresh Medjool)

1 tsp bi-carb soda

1/2 cup boiling water

3/4 cup extra virgin olive oil

1/2 cup pure maple syrup

1 tbs vanilla bean paste or extract

1 egg

1 3/4  chick pea flour or all purpose gluten free flour

Small pinch salt

Topping

2 tbs extra virgin olive oil

1/3 cup pure maple syrup

1/2 cup milk of your choice (I’ve used coconut)

1 cup shredded coconut

1 tbs vanilla bean paste or extract

Small pinch salt

Method

Preheat your oven to 180°C/350°F fan forced oven. Line a 31cm long loaf tin with greaseproof paper.

Combine the grated apples, chopped dates, bi-carb soda, and boiling water in a bowl, and allow to sit for 10 minutes.

Whisk together the olive oil, maple syrup, the egg, and vanilla. Fold in the apple and date mixture. Now fold in the flour and salt.

Pour the mixture into the prepared tin. Bake for 40 minutes.

While the cake is baking, make the topping.

Add the topping ingredients together in a small saucepan and simmer for 2-3 minutes.

Once the cake has baked for 40 minutes remove it from the oven. Add the warm topping to the top of the cake and spread it out evenly. Now bake the cake with the topping for a further 20 minutes.

After 20 minutes remove the cake from the oven and allow it to rest in the tin for 10 minutes before turning out and serving.

Stores well in the fridge for up to 5 days. Freezes well.