From the recent edition of Good Food Mag.

I tried it, I like it, will make it again tomorrow and take it to work, but with more ginger and more spices and maybe with some pecan nuts too, I think it would make it even more awesome.

200 g of dates were roughly chopped for this recipe and simmered with 200ml of milk, then pureed nicely and added to the  mixture of 250 g of soft butter, 4 eggs, 280 g of self raising flour, 200 g of brown sugar, 2 tsp pf vanilla paste, and a touch of baking powder to lift it up. All this was beaten up and poured out onto a baking tray lined with baking parchment. In the meantime I cored 3 apples, red apples, all for the looks, did not peel them, but sliced thinly and arranged in the cake mixture into rows.

Baked in 180 degrees for about 45 minutes, then finished off with maple syrup and icing sugar.  Pat on the back. 🙂