Description

Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.

Ingredients

  • 1/3 cup blanched almonds
  • 1/3 cup walnuts
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • Plain flour, for dusting
  • 3 cups self-raising flour
  • 80g butter, cubed
  • 1-1 1/4 cups milk
  • 1 egg, lightly beaten
  • 3/4 cup white sugar
  • 1/4 cup honey
  • 1/2 cup water

Instructions

  1. Preheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.
  2. Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.
  3. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
  4. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  5. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
  6. Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.
  7. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
  8. Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.
  9. Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup.