14 Oct Gold Vanilla Toffee Apple Cake | Pork Roll filled with spinach, dried fruit and Feta Cheese
Ingredients
Gold Vanilla Toffee Apple Cak
- 500 gram Sasko Vanilla Flavoured Bake Mix.
- 1 Can Mini apples (Crab Apples)
- 200 gram Granulated White Sugar
Buttercream Icing
- 1 cup Unsalted butter, softened to room temperature 230g
- 4-5 cups Icing sugar sifted 480-600g
- 1/4 cup Fresh cream, at room temperature 60ml
- 2tsps Pure vanilla extract
- salt
- Gold Confectioners paint
Pork Roll filled with spinach, dried fruit and Feta Cheese
- 1 Belly of Pork, well dressed and scared vertically
- 400 g Wilted Spinach well drained
- 1 cup Dried Figs (alternative: Apricots or Peaches) soaked in warm water and roughly chopped.
- 150 g South African style Feta Cheese
- 30 ml Willow Creek Extra Virgin Olive Oil
- salt and pepper
- 2 cups Chicken Stock
- 2 cups Dry White Wine
- 2 Whole Garlic Heads
- 20 g fresh thyme
Instructions
Gold Vanilla Toffee Apple Cak
- Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
- Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well greased.
- Back as instructed and allow to cool completely.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract.
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Taste. Add a pinch of salt if the icing is too sweet.
- You can control the consistency at this point– add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
Pork Roll filled with spinach, dried fruit and Feta Cheese
- Ask your butcher for a pork belly that is not too fat and relatively even in thickness.
- Have them do the scarring straight down its height vertically about 1 cm apart.
- Before preparing, remove the belly from the fridge to reach room temperature.
- Place skin down on a work surface and season well with salt, black pepper and olive oil.
- Arrange the wilted spinach evenly over the entire belly.
- Place the dried fruit in a horizontal line midway down from the center.
- Break the feta up in large chunks and place over the fruit.
- Tuck the edge of the belly over the line of filling, and roll the belly onto and over itself.
- Secure with lengs of food grade string and tie firmly into a tight roll.
- Drizzle the roll with olive oil and season liberally with salt and pepper. Place in the fridge to set and firm up.
- Meanwhile cut the garlic heads in half horizontally so you have 4 florets.
- Place the garlic together in a greased roasting tray, creating a bed for the pork roll to roast on.
- Add the whole sprigs of thyme over the garlic and place the pork poll on the top.
- Add the wine and chicken stock and cover the roll with tin foil. Roast at 160* for 2-3 hours. Allow to cool.
- Roast uncovered at 200* to bake and crisp up the skin. Allow to rest for 15min before carving.
- Tip: Strain the liquid from the roasting tray and reduce for a delicious rich gravy.