Apple Pecan Tea Cake
Serve sliced and spread with butter or as a tasty warm dessert with custard. Recipe provided by competition winner Lynetter Brew SACWA Tanunda Branch.
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 600g | Laucke CWA Scone Mix | 4.2 cups |
| 280g | Water | 280ml |
| 250g | Peeled and Grated Apples (Granny Smith or other sweet apple with some acidity) | 2 medium |
| 80g | Chopped Pecan Nuts | 0.7 cups |
| 10ml | Vanilla Essence | 2 tsp |
| 5g | Cinnamon | 2 tsp |
| 12g | Sugar | 2 tbsp |
| 5g | Cinnamon extra | 2 tsp |
| 28g | Butter | 2 tbsp |
Method
- Combine 600g pack of Laucke CWA Scone Mix, cinnamon, vanilla essence and water. Country Women know that excellent scones require more moisture and kneading than is common practice.
- Knead the dough vigorously until soft, smooth and sticky and you will be rewarded with softer, moister scones that stay fresher, longer. This is easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.
- When kneaded, mix in the apple & half the chop the nuts
- Leave to rest for 5 minutes then divide into two greased tins 24 x 7cm & press the remainder of nuts on top
- Leave for another 5 minutes then bake at 200C (fan forced) for 30 mins. Brush tops with butter & sprinkle with sugar & cinnamon
Helpful Hints
- Walnuts could be used instead of Pecan Nuts
