Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 2 apple large peeled cored finely chopped cored
- 1 cup dates chopped
- 1 tsp bicarbonate of soda
- 1 cup boiling water
- 125 g soft butter
- 1 tsp vanilla essence
- 1 cup Chelsea Caster Sugar
- 1 egg
- 1 ½ cup plain flour
- Topping
- 60 g butter
- ½ cup Chelsea Brown Sugar
- ½ cup milk
- ⅔ cup shredded coconut
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
7
What did you think of this recipe?
Gary Hudson
Ive made this cake in the past. I replace one apple with 1 cup of rhubarb and also add 1/2 cup chopped Brazil nuts.
5
Jenny F
Deliciously moist and so tasty and the coconut topping compliments everything. Easy to make.I will definitely bake this again - this recipe is a keeper.
5
Ruth
Reduce sugar in cake by quarter to half a cup and it's suppurb
4
Heather Hockings
A brilliant cake. Always a favourite.I use Coconut Cream instead of milk for more flavoursome topping
5
Kaylene
This cake is incredible.....we served with natural yoghurt, it was so good....Ill be making it again.
5
Viv wright
Love love this cake. I use it as a dessert as well, with whipped cream.
5
Mel
Love this recipe. Sometimes I add Brazil nuts and dried apricots as well. Yum!
5
Method
Preheat oven to 180C. Grease and line a deep 23 cm square cake pan.
Combine apples, dates and bicarbonate of soda in a bowl.
Add the water and leave for 10 minutes.
Beat butter, sugar, vanilla, and egg until light and fluffy.
Add butter to apple mixture and fold in flour.
Pour into prepared pan and bake in moderate oven for 50 minutes.
Topping: Combine ingredients in a saucepan and stir until butter melts and sugar dissolves.
Remove cake from oven and carefully spoon topping mixture over cake. Return to oven and bake for another 20 minutes.
Stand cake for 5 minutes before turning onto a wire rack.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Reviews
7
What did you think of this recipe?
Gary Hudson
Ive made this cake in the past. I replace one apple with 1 cup of rhubarb and also add 1/2 cup chopped Brazil nuts.
5
Jenny F
Deliciously moist and so tasty and the coconut topping compliments everything. Easy to make.I will definitely bake this again - this recipe is a keeper.
5
Ruth
Reduce sugar in cake by quarter to half a cup and it's suppurb
4
Heather Hockings
A brilliant cake. Always a favourite.I use Coconut Cream instead of milk for more flavoursome topping
5
Kaylene
This cake is incredible.....we served with natural yoghurt, it was so good....Ill be making it again.
5
Viv wright
Love love this cake. I use it as a dessert as well, with whipped cream.
5
Mel
Love this recipe. Sometimes I add Brazil nuts and dried apricots as well. Yum!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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