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Lumberjack cake
Lumberjack cake
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Title: Crispy Lemon Garlic Chicken Description: Marinated chicken thighs with lemon juice, minced garlic, and fresh herbs, then coated in a mixture of breadcrumbs and Parmesan cheese before baking in the oven until golden and crispy. Revised: Tangy lemon-garlic marinated chicken thighs breaded with Parmesan and baked until crispy perfection.
Ingredients:
  • 2 large apples, peeled, cored and cut into cubes
  • 250.00 ml dates, chopped
  • 250.00 gm water, boiling
  • 2.50 gm bicarbonate of soda
  • 125g butter, softened
  • 215.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 1 egg
  • 250.00 ml plain flour
  • 75.00 gm self-raising flour
  • 60g butter
  • 90.00 gm brown sugar
  • 128.75 gm milk
  • 65.00 gm shredded coconut
Instructions:
  • Preheat your oven to 180C (170C for fan-forced). Grease and line a 23cm cake tin.
  • In a medium bowl, mix together apples, dates, and bicarbonate of soda. Pour in water and let sit for 10 minutes.
  • Cream together 125g butter, caster sugar, vanilla, and egg until fluffy. Gently mix in the apple and date mixture without draining. Fold in both plain and self-raising flour gradually.
  • Transfer the batter into the greased cake tin and bake for 45-50 minutes until the cake springs back when touched or a skewer comes out clean when inserted.
  • In a saucepan over medium heat, melt 60g butter with brown sugar and milk, stirring until the sugar dissolves. Mix in coconut and stir for 1-2 minutes. Spoon the coconut topping evenly over the baked cake and bake for an additional 20 minutes until the coconut is golden brown. Let the cake rest for 5 minutes before transferring to a wire rack or plate.
  • Enjoy this dish warm or chilled, topped with a scoop of ice cream or a dollop of cream.

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