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mushroom

Mushroom, Pecan and Parm Pasta

Mushroom, Pecan and Parm Pasta

Claire Joy Cooks2021-01-22T10:27:18+00:00Dinner, Healthy, Quick & Easy, Vegetarian|

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Cake filling:
450 dried apples
150g brown sugar
2 tsp Cinnamon
3 cups cider

Cake layers:
540g flour
100g sugar
1 tsp BP
1 tsp baking soda
1/2 tsp salt
100g honey
180g buttermilk
60g melted butter
1 egg

Combine all the filling ingredients and bubble away slowly on the stove until soft. Blitz half with a stick blender or in a regular blender and then mix back into the more chunky apples. Set aside.

Mix the dry ingredients in a bowl and in a separate combine the wet ingredients. Mix the wet into the dry.
Divide the dough into 4 balls and roll out into discs roughly as thick as your pinky finger and as large as your cake tins. Place into greased cake tins and bake at 180’c until golden. It bakes quite quickly as they are quitr thin - so keep an eye!

Begin to layer with the apple filling as soon as the cake layers come out of the oven. This allows the cake to soak up some of the apple sauce. Serve immediately or for maximum yum wrap with plastic wrap and pop into the fridge overnight. Allow it to come back to room temp before eating and top with icing sugar.

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