Spiced Apple and Ginger Lumberjack Cake

This dense and spicy apple cake is topped with a glorious golden crown made from caramel and coconut. I like to serve it with Greek yoghurt or whipped cream.

CAKE 2 red apples, cored and cut into 1cm cubes

115 grams dates, roughly chopped

100 grams sultanas

100 grams dried crystallised ginger, roughly chopped

100 grams caster sugar

½ cup water

200 grams butter, chopped

1 teaspoon vanilla extract

1 teaspoon baking soda

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground mixed spice

250 grams plain flour

1 tablespoon baking powder

COCONUT TOPPING 50 grams butter

3 tablespoons milk

150 grams brown sugar

115 grams thread coconut

EQUIPMENT: Grease and line a 20cm round cake tin with baking paper, make sure the paper is flush with the top of the cake tin or above.

Preheat the oven to 160°C fan bake.

CAKE: Place the apples, dried fruit, ginger, sugar and water in a large pot, bring to a simmer and cook for 5 minutes. Remove from the heat and stir through the butter and vanilla extract. Once the butter has melted, stir in the baking soda, then set aside to cool.

Once cooled, mix in the eggs, then sift in the dry ingredients. Mix well and pour into the lined tin. Bake for 35 minutes, or until springy and cooked through.

COCONUT TOPPING: Meanwhile, in a large pot over a low heat, stir together the butter, milk and brown sugar. Once the butter has melted and the sugar has dissolved, remove from the heat and stir through the coconut.

Spoon the coconut mixture onto the top of the cake and use the back of a spoon to smooth it out, being careful not to press down too hard on the cake.

Place a tray lined with baking paper on the bottom rack of the oven – this will catch any caramel that might spill over the top of the cake. Place the cake in the centre of the oven and bake for 15-20 minutes, or until golden brown. Cool on a wire rack before serving. SERVES 10-12