Turban with Apple and Pecan Nuts and Caramel Sauce
Ingredients
3 eggs
200 grams dark brown caster sugar
280 ml sunflower oil
2 teaspoons vanilla extract
375 gram Flour
1 teaspoon salt
1 teaspoon baking soda
500 grams apple peeled and small cubes
120 grams pecan nuts, chopped
For the caramel sauce:
100 ml whipped cream
1 Bag Lonka Fudge
Instructions
Preheat the oven to 180 degrees and grease the Turban form.
Beat the eggs frothy in a bowl, gradually add the sugar.
Mix the oil and vanilla extract through it.
Mix the flour, salt and baking soda and add it to the egg mixture.
Stir the apple and pecan nuts through it.
Scoop the batter into the Turban form and bake the cake in 1 hour and 15 minutes in the preheated oven.
Let the cake cool for 10 minutes in the shape and then pour the cake on a serving dish.
For the caramel sauce, put the whipped cream and the fudge and heat under stirring until the sauce gets a nice tan. (not too dark) and slowly pour over the warm cake.
Ingredients
3 eggs
200 grams dark brown caster sugar
280 ml sunflower oil
2 teaspoons vanilla extract
375 gram Flour
1 teaspoon salt
1 teaspoon baking soda
500 grams apple peeled and small cubes
120 grams pecan nuts, chopped
For the caramel sauce:
100 ml whipped cream
1 Bag Lonka Fudge
Instructions
Preheat the oven to 180 degrees and grease the Turban form.
Beat the eggs frothy in a bowl, gradually add the sugar.
Mix the oil and vanilla extract through it.
Mix the flour, salt and baking soda and add it to the egg mixture.
Stir the apple and pecan nuts through it.
Scoop the batter into the Turban form and bake the cake in 1 hour and 15 minutes in the preheated oven.
Let the cake cool for 10 minutes in the shape and then pour the cake on a serving dish.
For the caramel sauce, put the whipped cream and the fudge and heat under stirring until the sauce gets a nice tan. (not too dark) and slowly pour over the warm cake.