Makes:1 Caramel Nut Cake Oven: 180 °C / 350 °F
Ingredients
| 360 |
g |
Cake flour (3 x 250 ml / 3 cups) |
| 5 |
ml |
Salt (1 tsp) |
| 60 |
ml |
Sugar (4 tbsp) |
| 60 |
g |
Margarine (4 tbsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 1 |
|
Large egg, beaten |
| 145 |
ml |
Lukewarm water (+-½ cup) |
Filling
| 125 |
g |
Margarine, melted (125 ml / ½ cup) |
| 100 |
g |
Brown sugar (125 ml / ½ cup) |
| 60 |
ml |
Honey (4 tbsp) |
| 100 |
g |
Walnuts, chopped (250 ml / 1 cup) |
|
|
Egg, to brush |
Glaze
| Mix 100 g (250 ml) (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously. |
Method
- Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
- Cream margarine and sugar until light and fluffy. Add honey and walnuts and mix through.
- Knock the dough down and roll into a rectangle, 5 mm (¼ inch) thick. Spread half the filling over the dough and roll the dough up, lengthwise. Using a sharp knife, slice the roll into 8 equal slices.
- Place the slices, cut side down into a greased 23 cm-round-cake-tin. Start with one in the middle and arrange the remaining slices around it.
- Spread the rest of the filling on top of the dough, cover with greased plastic and allow to rise until double the volume, about 20 – 30 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 30 minutes or until golden brown. Brush with glaze.
