Name: Caramel nut cake
Cook time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 360.00 g flour cake; 5.00 ml salt; 30.00 g sugar; 10.00 g Superbake Instant Yeast; 40.00 g margarine; 1.00 eggs large, beaten; 145.00 ml water lukewarm; 90.00 g margarine; 70.00 g brown sugar; 60.00 ml honey; 100.00 g walnuts chopped

Recipe Disclaimer

Tap for method

Ingredients (11)

360.00 g	flour — cake
5.00 ml	salt
30.00 g	sugar
10.00 g	Superbake Instant Yeast
40.00 g	margarine
1.00	eggs — large, beaten
145.00 ml	water — lukewarm

CARAMEL SAUCE

90.00 g	margarine
70.00 g	brown sugar
60.00 ml	honey
100.00 g	walnuts — chopped

Tap for ingredients

Method:

Mix flour, salt and sugar together. Add yeast and mix. Rub the margarine into the flour with your fingertips. Add the beaten egg and enough lukewarm water to form a soft dough. Knead the dough for 10 minutes until smooth and elastic. Place on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
To make the sauce, place the margarine, sugar and honey in a saucepan. Bring to the boil over a low heat. Stir constantly until the sugar has dissolved.
Add the chopped walnuts and mix.
Knock the dough down and roll it out into a 30 cm square. Spread half the sauce evenly over the dough and roll it up. Cut the roll into 8 equal slices.
Place 1 slice, cut-side down, in the centre of a greased 23 cm round cake tin and arrange the remaining 7 slices around it.
Pour the rest of the sauce over, cover with greased plastic and allow to rise in a warm place until double in volume, about 25-30 minutes. Bake in a preheated oven at 180 ºC for 30 minutes. Makes 1 cake.