PECAN AND APPLE RING COVERED IN CARAMEL AND NUTS
- 500 ml self-raising flour
- 5 ml salt
- 30 g butter
- 250 ml milk
- 80 ml firmly packed brown sugar
- 1 x 410 g can pie apples
- pinch ground nutmeg
- 2.5 ml ground cinnamon
- 60 ml chopped pecan nuts
- Caramel:
- 60 ml cream
- 20 g butter
- 125 ml firmly packed brown sugar
Grease a deep 22 cm round cake tin. Sift flour into a medium-sized bowl.
Rub in butter. Stir in enough milk to mix to a soft sticky dough.
Turn dough onto a floured surface; knead until smooth and elastic. Roll out dough onto floured baking paper about 21 cm long.
Sprinkle dough with sugar; spread with apples and spices to within 3 cm of the long edge. Using paper as a guide, roll dough up like a Swiss roll.
Use a floured, serrated knife to cut roll into 12 slices. Place 11 slices upright around edge of pan. Place remaining slice in the center. Bake in a moderately hot oven for 25 min.
Stand for a few minutes before turning onto wire rack to cool.
Brush evenly with caramel and sprinkle with nuts.
Caramel:
Combine ingredients in a small saucepan. Stir constantly over low heat, without boiling, until sugar dissolves. Simmer uncovered for 3 min or until mixture is slightly thickened.
Recipe: Shanaaz Parker
Photo: Sabrina Merli (I used almonds instead)
