A not too sweet wholemeal loaf cake topped with slices of semi-dried apple. I divided the original recipe between two little loaf tins so we would have one cake to eat and another to freeze, but have written below as it appears in Vanessa's book.
Ingredients
330ml whole milk
8 soft medjool dates, pitted
10 green cardamom pods
150g wholemeal spelt flour
90g dessicated coconut
1½ tsp baking powder
2 large eggs
80ml coconut oil, melted and cooled
2 eating apples, cored and thinly sliced
Instructions
Preheat the oven to 180C. Line a 20cm round cake tin with baking parchment.
in a medium saucepan, simmer the milk, dates and cardamom over a low heat until the dates have softened and the spice infused. Remove from the heat and blend in a food processor.
In a medium bowl, combine the flour, coconut and baking powder. In a separate bowl, beat together the eggs and coconut milk then combine with the other wet ingredients before folding in the dry.
Scrape your batter into the prepared tin and top with apple slices. Bake for 40 minutes until risen and golden, then leave to cool in the tin.
This cake is delicious warm from the oven but will keep in an airtight container for several days.