This recipe came from the Women’s Weekly Indulgent Cakes cookbook, which I also used to make my birthday cake here. The original recipe calls for pecan nuts, however I used walnuts and it was surprisingly easy, despite thinking I had stuffed it up half way! The best part is the smell it puts through the house and the fact that the base is essentially a giant scone.
– INGREDIENTS –
4 medium granny smith apples (600g) – I used pink ladies because we had an abundance of them in the fridge!
1/4 cup caster sugar (55g)
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon water
3 cups self-raising flour (450g)
2 tablespoons caster sugar, extra
40g cold butter, chopped
1 1/3 cups butter milk – I didn’t have any so I used normal milk with about 1.5 tablespoons of white vinegar
1/2 cup roasted walnuts (or pecans), chopped coarsley
1 tablespoon butter milk, extra
1 cup brown sugar (220g)
100g butter, chopped
300ml pouring cream
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 cup walnuts, roasted, chopped (30g)
– METHOD –
1. Make the caramel sauce. Combine the brown sugar, butter and cream together in a medium saucepan and melt over medium heat until sugar dissolves. Simmer for 5 mins or until thickened slightly. Set aside.
2. Make the topping. Combine the brown sugar, cinnamon and chopped walnuts in a small bowl.
3. Preheat oven to 220 degrees celcius. Grease and line a large baking tray with baking paper.
3. Peel, core and chop apples into 2cm pieces. Place the apples in a large saucepan with sugars, spices, and water. Stir to combine. Bring to simmer over medium heat. Reduce to low heat and cook, covered, for 10 minutes, or until apples are tender. Cool, drain and discard the liquid.
4. Whilst the apples are cooking, combine the flour and extra caster sugar in a large bowl, rub in the cold butter until the mixture resembles crumbs. Add buttermilk and using your fingers or a knife, cut through the mixture, mixing to a soft dough. Bring dough together gently on a floured surface until it is no longer sticky.
5. Roll out the dough on a well-floured piece of baking paper into a 20cm x 40cm rectangle. Position the dough with the long side in front of you. Spread the apple mixture evenly leaving a 2cm border on the long side closest to you. Scatter with nuts and drizzle 1/4 cup of the caramel sauce. Using the paper as a guide, roll up the dough firmly to make a long roll.
6. Carefully place the roll on the baking tray, bringing the two ends together to form a ring. Using a sharp knife, cut 8 equally spaced slits into the outside of the ring. I put maybe double the amount of apples it called for, so it’s okay if it looks rustic with some apples bursting out the sides, that only means the caramel will come oozing out : )
7. Brush the scone ring with buttermilk and sprinkle with topping. Bake the ring for 10 minutes. Remove from the oven and cover with foil, bake for another 10 minutes. The foil will stop it from browning any further. Serve warm and drizzle with extra caramel sauce. I also dusted mine with icing sugar!