2 cup plain flour
3/4 cup caster sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp salt
1 cup buttermilk or (1 cup milk + 1/4 tsp lemon juice or white vinegar)
2 eggs, beaten
2 tbsp melted butter
3 green apples (skin on), grated
About 200g of caramel chocolate bars (soft)
1 cup milk
A handful of chopped macadamias
Pre-heat oven to 210°C.
Butter a 20cm savarin mold or ring cake tin.
Combine flour, sugar, baking powder, nutmeg, cinnamon and a pinch of salt.
Add the eggs, buttermilk and butter, and stir until well-mixed.
Fold the shredded apple into the mixture.
Pour the batter into the ring, making sure it does not cover centre hole.
Bake for 25 minutes, until top rebounds when pressed.
Leave to rest in pan for 5 minutes
Remove and leave on cooling rack
To make the caramel sauce, pour the milk into a pot and bring it up to the boil. Turn off the heat, and stir in the caramel chocolate bars until melted.
Allow to cool slightly so it is still warm.
Place donut on rack on top of a tray to collect sauce that drips down, and pour the caramel sauce over the donut over the rack until completely covered. The sauce collected on the tray below can be reused another time.
Sprinkle with chopped nuts and wait 5 minutes for it to set before serving.