Nutty Apple-Rosecake

June 21, 2019

 

 

What you need for one cake -

in a 26cm diameter baking tin:

 

 

Dough:

  • 500g flour

  • 42g fresh yeast

  • 85g granulated sugar

  • 150ml lukewarm milk

  • 1 large egg

  • 1/2 tsp vanilla essence

  • 1 tbsp creme fraiche

  • 60g melted butter

 

 

Filling:

  • 200g chopped nuts (medium sized pieces)

  • 100g granulated sugar

  • 30g melted butter

  • 1 tbsp malted barley or runny honey

  • 1 tbsp cinnamon

  • 1/2 tsp vanilla essence

  • pinch of salt

  • 1 large egg

  • 1 large Bramley apple, chopped into thin slices

  • juice of half a lemon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How to make it:

 

Mix all the ingredients for the dough together and knead well until a smooth yeast dough develops and starts coming away from your mixing bowl. If too wet, add a bit more flour until it's the usual non-sticky yeast dough, which is slightly springy to the touch.

 

Cover and leave to prove for at least 1 hour until it's doubled in size.

 

Meanwhile make the mix for the filling by putting all the ingredients together in a bowl and stir well.

 

Once the dough is ready, roll out on a floured surface to a rectangle of approx. 35x45cm. Distribute the nutty apple mixture evenly across and roll it up from the long side.

 

Slice into even pieces (each about 3cm is what I did) and grease your cake tin.

Pre-heat the oven to 160 degrees.

 

Place one piece right in the centre of the tin and work outwards placing the individual pieces not too close together as they'll expand when baking. Brush with a bit of cream (I used double as it needed using up, but single cream will do, too, or even, if you don't have any cream, milk) and place on the middle shelf for about 50 minutes until the 'roses' have bronzed nicely.

 

It's yummy when still warm, but keeps in an airtight container for up to 3 days. Can be enjoyed all by itself or with a sweet spread of your choice.

 

Bon Appetit!

 

 

 

 

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