(makes 1 x 20cm round cake)

This recipe traditionally uses dates. Chinese dates are totally different from the dates we are used to in New Zealand; they are almost toffee-like. When David and Dean were developing this recipe they had to find a substitute. Black Mission figs have a date-like texture with a beautiful deep rich colour. You could substitute Medjool dates if you can't find the figs. 

· Place figs into a saucepan with baking soda and water. Simmer over a medium heat for 20 minutes or till figs have swelled up and softened.

· Preheat oven to 180°C. Lightly grease a 20 cm cake tin, preferably springform, with baking spray or melted butter.

· Sieve flour and baking powder together.

· In a mixer fitted with a beater, cream butter and sugar till light and fluffy.

· Add egg and vanilla and beat till combined.

· Combine figs and grated apple in a separate bowl.

· Add half of the fig and apple mix and half of the flour mix to the creamed butter and sugar mix and gently fold to combine.

· Add remaining fig, apple and flour and gently fold to combine. Be careful not to over-mix at this stage.

· Spoon into prepared cake tin and smooth edges.

· Place into preheated oven and bake for 60-70 minutes or till a skewer inserted into the centre comes out clean.

· To make topping: While cake is baking combine butter, brown sugar, cream and coconut in a saucepan. Stir over a low heat till butter is melted and all ingredients are well combined.

· Spread topping evenly over surface of cake and return to the oven for 20-25 minutes or till topping has a nice golden colour.

· When cake has cooled run a knife around the edge to release it. Remove from tin.

· Keep for up to 3 days in refrigerator. Bring to room temperature and dust with icing sugar to serve.