¹/³ cup firmly packed brown sugar, Apple Tea Cake

Recipes continued

Golden Syrup and Walnut Scrolls

Makes: 12

2¼ cups self-raising flour

1tablespoon caster sugar 100g butter, chopped ²/³ cup milk

1egg

1cup walnuts, chopped ½ cup slivered almonds

¹/³ cup firmly packed brown sugar

1teaspoon 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

½cup brown sugar 2 eggs

½cups plain flour

¹/³ cup milk

2 green apples, peeled, cored, thinly sliced

2 teaspoons raw sugar

½teaspoon 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.