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26
Recipes continued
Golden Syrup and Walnut Scrolls Makes: 12
2 ¼ cups self-raising flour
1 tablespoon caster sugar
100g butter, chopped
²⁄
³
cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
¹⁄
³
cup firmly packed brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Lightly grease a
19cm x 29cm slice pan.
2. Using the Scrapemaster
™
spatula beater,
mix flour, sugar and half of the butter on
low speed (1-4) until combined.
3. Add milk and egg. Using the Dough Hook,
knead on low speed (1-4) to form a soft
sticky dough. Knead for a further 1 minute.
4. Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly from the long
side to form a log. Trim ends and cut into
12 even slices.
5. Place slices, cut side up into prepared pan.
Bake for about 25 minutes or until golden,
turning halfway through cooking. Remove
from pan and drizzle with golden syrup.
Serve warm.
Apple Tea Cake
125g butter, room temperature
1 teaspoon vanilla vanilla
½ cup brown sugar
2 eggs
1 ½ cups plain flour
¹⁄
³
cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to moderately slow
(160°C/140°C fan-forced). Grease and line
a 22cm round spring form tin with baking
paper.
2. Using the Beater, mix butter, vanilla and
sugar until creamy. Gradually add the eggs
and beat well. Add the flour and milk. Mix
on low speed (1-4) until combined. Spoon
mixture into prepared pan.
3. Arrange apples over cake mixture. Sprinkle
with raw sugar and cinnamon. Bake for
50 minutes. Remove from oven, brush
with warm jam and bake for a further 10
minutes or until cooked when tested. Serve
with whipped cream.
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