A delightful take on the much-loved breakfast staple – marmalade on toast.
- 2 cups self-raising flour
- 1 Tbsp. caster sugar
- 30 grams butter, chopped
- 1 cup milk
- ½ cup orange marmalade
- 400 grams tinned apples
- 1 pinch ground nutmeg
- ½ tsp. cinnamon
- 2 Tbsp. finely chopped roasted pecans
- 1 Tbsp. icing sugar
- ¼ cup roughly chopped roasted pecans
PREHEAT oven to 200°C. Grease a deep 22 cm round cake tin.
SIFT flour into a bowl, then stir through the caster sugar. Using your fingertips, rub in the butter until the mixture resembles a fine crumb. Make a well in the center of the mixture and add the milk. Mix to form a sticky, soft dough.
TURN out onto a floured surface and knead until smooth.
ROLL dough into a 21 x 40 cm rectangle. Spread ¼ cup marmalade over the dough and top evenly with apples, spices and finely chopped nuts, leaving a 3 cm border around the long edge.
ROLL dough up into a long log, starting from the long side. Cut into 12 equal slices. Place 11 slices upright around the edges of the pan and place the remaining slice in the center.
BAKE for 25 minutes until golden in colour. Leave for 5 minutes before turning, top-side up, onto a serving plate.
DUST with icing sugar and sprinkle with roughly chopped nuts and remaining warmed marmalade.
TIP: Another way to create fun individual servings of this treat is to place each slice of rolled dough, cut-side up, in the holes of a greased muffin tray before baking.
HANDS-ON TIME 20 min | TOTAL TIME 50 min | MAKES 12 | VEGETARIAN
ALSO SEE APPLE CARAMEL PECAN PIE RECIPE