makes up to 12 slices
Ingredients:
3 cups chopped dates (about 36 medium)
100g (1/2 cup) sugar or honey
100g (about 1 cup) walnuts, chopped finely
4 eggs
50g (1/2 cup) wholewheat flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla essence
Middle:
3-4 bananas
2 large oranges or 4-5 satsumas
Topping:
435g can crushed pineapple
400g can full fat coconut milk, chilled
Method:
Combine the first eight ingredients in a bowl, and mix together thoroughly. Spread them into a greased and lined cake tin, approximately 20x30cm. Bake for about half an hour at 180C, until the top is firm to the touch. Cool, then turn onto a wire rack.
Break half the cake into small pieces and spread out on a platter or flan dish, at least 30cm in diameter. Chop the bananas and spread over. Peel the oranges or satsumas, and place segments over the bananas, squeezing a little of the juice over them to stop them browning.
Break up the rest of the cake, and pile it on top, hiding the fruit. Top the whole with the can of pineapple, including the juice. Whip the coconut cream (see below for detail) and pile on top. Refrigerate until needed.
