Swirled through the cake batter just prior to baking, this intensely flavoured filling of sharpest lemon, sweetly rich dates and creamy, nutty coconut is a flavour sensation elevating a delicious cake to something rather special. It is also a moist, moreish and easy-to-make cake and versatile too.
Serve it with morning coffee, afternoon tea or as a dessert cake with a spoonful of cream or yoghurt on the side.
Date, lemon and coconut swirl
INGREDIENTS
Filling:
100g pitted dates, halved
grated zest of 2 lemons
¼ cup lemon juice
80g dark cane sugar
40g coconut thread
Cake:
200g self-raising flour
¼ tsp baking soda
180g sugar
2 large eggs, size 7
250g (1 cup) Greek yoghurt
¼ cup neutral oil, like rice bran
METHOD
Preheat the oven to 180degC. Line the base of a 20cm ring tin with non-stick baking paper and lightly oil the sides.
Make the filling first. Combine the dates, lemon zest and juice in a microwave-proof bowl. Microwave on high for 1 minute. Or heat dates, zest and juice in a saucepan over low heat, stirring constantly for 4-5 minutes until dates soften. Mash with a potato masher, add sugar and coconut and mix well. Set aside.
Sift together the flour and the baking soda and stir in the sugar.
Beat the eggs, yoghurt and oil together.
Make a well in the centre of the dry ingredients and gently stir in the beaten egg mixture. Mix until just combined. Do not overmix.
Spoon half of the batter evenly into the prepared tin.
Spread the filling over this and top with the remaining batter. Cut through with a knife to create a swirl effect.
Bake in the preheated oven for 40-45 minutes until a skewer inserted in the centre comes out clean. If the cake is browning too much during the last 10-15 minutes of cooking, cover the top with a sheet of non-stick baking paper.
Remove the cake from the oven and cool in the tin for 20 minutes. Run a knife carefully around the edges to loosen. Invert the cake onto a wire rack and turn out. Remove the baking paper and leave to cool completely. Turn right side up.
Store in an airtight container in a cool place for 4-5 days.
Slices into 16 pieces.
- Joan Bishop
