ELIZE’S AMARULA ROLY POLY
- 250 ml cake flour
- 7.5 ml baking powder
- 5 ml salt
- 1 egg
- 60 ml butter
- 35 ml milk
- apricot jam
- 3 tablespoons desiccated coconut
- 80 ml sultanas
Rub butter into cake flour and baking powder until crumbly.
Add eggs and milk, mix well, but do not overwork the dough.
Roll out into a rectangle and generously spread with apricot jam.
Sprinkle desiccated coconut and sultanas over.
Sprinkle desiccated coconut and sultanas over.
Roll from the long end into a swiss roll and cut every 2 cm.
- Sauce:
- 1 cup sugar
- 1.5 cups water
- 1 tablespoon butter
- 4 tablespoons Amarula liqueur
- 1 teaspoon vanilla essence
Place all ingredients in a small sauce pan on low heat, stir until sugar is dissolved and bring to the boil, and allow cooling.
Spray a 25 x 25 oven proof dish with spray and cook. Add the sauce to the dish and place the wheels into sauce, leave space between the wheels.
Bake at 180° C until golden brown. (25 – 30 min)
Serve warm or cold with custard.
Recipe and Photo: Elize de Kock.
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