Coconut, Date and Apple Torte

Recipes

Bridget Barratt has sent us this stunning dessert recipe as part of our Scanpan Baking Competition. It looks like a great option for a dessert for a dinner party, it’s gluten free too.
healthy_eating

Ingredients: 

  • 200g dried pitted dates
  • 2 medium apples peeled, cored and sliced into half moon shapes
  • 1 cup desiccated coconut
  • 1/2 cup coconut cream
  • 2 tbsp rice malt syrup
  • 2 tbsp cocoa
  • 4 eggs
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar

 

Method

  • Pre soak dates in boiling water to help soften.
  • Preheat oven to 180C.
  • In a medium sized saucepan place dates, 1/2 of the cut apples, coconut cream and rice malt syrup.
  • Stir over medium heat until dates and apples are soft and easily break apart. Put mixture in fridge to cool slightly.
  • In a separate bowl combine coconut, cocoa and baking powder.
  • In another bowl combine cinnamon and coconut sugar.
  • Remove date and apple mixture from the fridge and mix in 4 eggs until well combined.
  • Add the mixture to the coconut/cocoa mixture and mix well.
  • Grease and line a springform tin and pour batter in. Place the other half of your cut apple on top of the cake mixture and then sprinkle the cinnamon and coconut sugar over the top.
  • Cook for approximately 50-60 minutes depending on your oven.
  • It’s cooked when skewer comes out clean and middle of cake springs back when touched.
  • Serves 12
  • Calories per serve: 163

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