Gold Vanilla Toffee Apple Cake | Pork Roll filled with spinach, dried fruit and Feta Cheese
Servings Prep Time
8people 40minutes
Servings Prep Time
8people 40minutes
Ingredients
Gold Vanilla Toffee Apple Cak
  • 500gram Sasko Vanilla Flavoured Bake Mix.
  • 1 Can Mini apples (Crab Apples)
  • 200gram Granulated White Sugar
Buttercream Icing
  • 1cup Unsalted butter, softened to room temperature230g
  • 4-5cups Icing sugar sifted480-600g
  • 1/4cup Fresh cream, at room temperature60ml
  • 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
  • 400g Wilted Spinach well drained
  • 1 cup Dried Figs (alternative: Apricots or Peaches) soaked in warm water and roughly chopped.
  • 150g South African style Feta Cheese
  • 30ml Willow Creek Extra Virgin Olive Oil
  • salt and pepper
  • 2 cups Chicken Stock
  • 2 cups Dry White Wine
  • 2 Whole Garlic Heads
  • 20g fresh thyme
Instructions
Gold Vanilla Toffee Apple Cak
  1. Follow the instructions on the SASKO Vanilla Flavoured Bake Mix.
  2. Divide the batter evenly into 2 20cm springform cake pans lined with baking paper and well greased.
  3. Back as instructed and allow to cool completely.
  4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  5. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract.
  6. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
  7. Taste. Add a pinch of salt if the icing is too sweet.
  8. 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
  1. Ask your butcher for a pork belly that is not too fat and relatively even in thickness.
  2. Have them do the scarring straight down its height vertically about 1 cm apart.
  3. Before preparing, remove the belly from the fridge to reach room temperature.
  4. Place skin down on a work surface and season well with salt, black pepper and olive oil.
  5. Arrange the wilted spinach evenly over the entire belly.
  6. Place the dried fruit in a horizontal line midway down from the center.
  7. Break the feta up in large chunks and place over the fruit.
  8. Tuck the edge of the belly over the line of filling, and roll the belly onto and over itself.
  9. Secure with lengs of food grade string and tie firmly into a tight roll.
  10. Drizzle the roll with olive oil and season liberally with salt and pepper. Place in the fridge to set and firm up.
  11. Meanwhile cut the garlic heads in half horizontally so you have 4 florets.
  12. Place the garlic together in a greased roasting tray, creating a bed for the pork roll to roast on.
  13. Add the whole sprigs of thyme over the garlic and place the pork poll on the top.
  14. Add the wine and chicken stock and cover the roll with tin foil. Roast at 160* for 2-3 hours. Allow to cool.
  15. Roast uncovered at 200* to bake and crisp up the skin. Allow to rest for 15min before carving.
  16. Tip: Strain the liquid from the roasting tray and reduce for a delicious rich gravy.