I am happy and proud to say that, after several tries, I have perfected my version of this well-known cake of British origin. My research has uncovered this interesting “fact” – namely, that this is supposed to be the only cake Queen Elizabeth makes herself. Redolent with dates, this sweet confection is moist and topped with a crisp coconut broiled icing. Bob’s Red Mill, available in most supermarkets and health food stores, makes unsweetened shredded coconut. Make sure to use dates without pits. I added chopped apples to give a little tang to the traditional recipe – it is still a sweet cake that benefits from being served with tart baked or poached plums and vanilla or lemon yogurt. I grease the sides and bottom of the pan with oil and only line the bottom with parchment paper. This cake tastes even better the day after it’s made stored at room temperature under a cake dome.
½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
2 tart apples, peeled and chopped
1 tbsp lemon juice
1 cup chopped dates
1 cup boiling water
½ tsp baking soda
1½ cups all purpose flour
1 tsp baking powder
½ tsp salt
Topping:
1 cup unsweetened shredded coconut
⅔ cup packed brown sugar
⅓ cup butter
¼ cup whipping or half-and-half cream
Preheat oven to 350F. Grease and line 9-inch/23-cm bottom of springform pan with parchment paper.
Mix butter and granulated sugar in stand mixer until light and creamy. Add egg and vanilla extract; mix until combined.
Place dates in medium-large shallow bowl. Pour on boiling water and sprinkle with baking soda. Toss chopped apples with lemon juice in another bowl. Add apples to dates.
Combine flour, baking powder and salt in medium bowl; whisk until combined. Add to butter mixture alternately with date/apple mixture (including any liquid) in two parts and ending with flour mixture; mix until combined. Spread batter evenly into prepared springform pan.
Bake in oven about 40 minutes until cake tester comes out clean. Transfer to wire rack.
While cake is baking, combine topping ingredients in small saucepan. Cook, stirring, over medium heat until combined. While cake is still warm, spread topping evenly on cake. Place under the broiler (not too close) for a few minutes until bubbling and nicely browned.
Serve with tart poached fruit and/or lemon or vanilla yogurt.
Makes about 8 to 10 servings.
