Shellys Café & Larder, Vines Village, 193 Rapaura Road, Renwick, Blenheim, ph (03) 572 7170. Open: Monday-Friday 9am-4pm, Saturday 9am-4:30pm. Owner: Shelly Witchalls.
This recipe first appeared in Food magazine.
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Ingredients
Topping
Dough
Method
1.Preheat the oven to 180°C. Line a baking tray with baking paper. To make the topping, melt the butter in a bowl in the microwave. Add the other ingredients and heat them through, mixing until they are well combined.
2.To make the dough, sift the flour and baking powder into a bowl. Grate in the butter and rub it into the flour mixture. Slowly add enough milk to form a soft dough. Work the dough lightly and do not over-handle it.
3.Roll out the dough lightly into a rectangle about 40cm x 15cm. Spread the date mixture over it, evenly covering it side to side and end to end. Roll it up like a sponge roll from the long side.
4.Cut the roll into 10 pinwheels. Place the ring of a 25cm springform cake pan on the baking paper on the tray. Place the pinwheels evenly around the outside edge and in the middle, leaving a small gap between each to allow for rising.
5.Bake the pinwheel for 20 minutes in the preheated oven, or until the dough sounds hollow when tapped.
