Baking with a nut roll tin can be tricky, but this old-fashioned Australian favourite produces wonderful results every time. Be inspired by our date and pecan roll, or switch things up with our delicious pumpkin and corn version.
Nut rolls are baked in special cylindrical tins, and there’s a knack to getting them right – and getting them out. It can be a tricky business, but not when you follow these tips.
Our six essential tips for baking with a nut roll tin.
If you’ve ever attempted to whip up a fruity date and pecan roll for a mid-morning treat, you’d know that getting that beautiful, perfectly round shape isn’t always easy.
To take the pressure off using a nut loaf tin, we’ve tapped the The Australian Women’s Weekly’s experts, who have shared tips from their essential ‘BAKE’ cookbook to ensure perfect nut rolls every time.
Tip 1: Grease well
Nut roll tins need to be greased well, preferably with melted butter, and don’t forget to grease the inside of the lids. Sometimes the top lids will have a hole in them to let steam escape, but it doesn’t seem to matter much whether they do or not.
Tip 2: Fill the tin half-way
It’s important to know that nut roll tins should only be half-filled with mixture so the cake won’t force the top lid off or simply get squashed by the lid during baking.
Tip 3: Bake upright
Stand the tin upright on an oven tray – it will be easier to get it in and out of the oven that way. Rearrange the oven racks to accommodate the height of the tins before you preheat the oven. You will need to leave about 5cm of space all around each tin to allow the heat of the oven to circulate properly and cook the nut rolls through.
Tip 4: Getting the nut roll out of the tin
Old-style tins opened down the side and were easy to handle, but the new tins are closed-in cake cylinders so they can be a bit tricky.
After the rolls are cooked – which will be somewhere between 50 and 60 minutes – let them stand upright for 5 minutes.
Remove the lids and use both hands to hold the tin in a tea towel and shake gently until you feel the loaf free itself from the sides. Gently let the loaf slide out and onto a wire rack to cool.
How to make your own nut roll tin
Tall fruit juice cans make an ideal substitute for nut roll tins. Use a can opener that will remove the top rims from the cans. Be careful as the edges will be sharp. Wash and dry the cans well, and grease the insides. To bake, stand the cans on an oven tray and cover the tops tightly with a double layer of foil.
Where to buy a nut roll tin?
Keen to try a nut roll tin but not so keen on making your own? Don’t worry, there are a number of places to buy one and try it out yourself.
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Etsy – grab yourself a vintage nut roll tin for $20-$40
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Brosa – get yourself a brand new Daily Bake Non-stick Nut Loaf Tin 20cm x 8cm for $29.50
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Ebay – brand new nut loaf tin 20cm x 8cm for $29.95
Can I make a nut roll in a regular loaf tin?
Yes, you can. A nut loaf will take longer to cook than a nut roll – about 1¼ hours, depending on the recipe and the size of the loaf pan. The loaf will develop quite a heavy crust during that time, and it won’t have the same soft steamy texture as when it is cooked in a nut roll tin.
However, you can get a similar texture to that of nut rolls if you cover the loaf pan with a piece of pleated foil. The pleat will allow space for the loaf to rise, and the foil will trap the hot air and steam the loaf slightly. Have a look at the loaf after an hour of baking. If you want a crust to develop, remove the foil and continue baking until the loaf is cooked through. Cool and slice when you’re ready to serve.
Nut roll tin recipes
Date and walnut roll
Date and pecan roll
Fig jam & raisin rolls
Banana bran rolls
Orange pekoe fruit and nut rolls
Pumpkin and corn roll
Overnight apricot and bran rolls
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