Recipes

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
500 g Laucke CWA Scone Mix 1 sachet
230 g Water ⅞ cup
250 g Peeled and Grated Apples (Granny Smith or other sweet apple with some acidity) 2 medium
80 g Chopped Pecan Nuts ¾ cups
10 ml Vanilla Essence 2 tsp
5 g Cinnamon 2 tsp
12 g Sugar 2 tbsp
5 g Cinnamon, extra 2 tsp
28 g Butter 2 tbsp

Method

  1. Combine Laucke CWA Scone Mix, cinnamon, vanilla essence and water.

  2. Preheat oven to 200°C.

  3. 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.

  4. When kneaded, mix in the apple & half the chop the nuts.

  5. Leave to rest for 5 minutes then divide into two greased tins 24 x 7cm and press the remainder of nuts on top.

  6. Leave for another 5 minutes then bake at 200°C (fan forced) for 30 mins. Brush tops with butter & sprinkle with sugar & cinnamon.

Helpful Hints

  • Walnuts could be used instead of Pecan Nuts.

  • Specialty Breads
  • 1 loaf
  • Prep 20 minutes
  • Bake 20 minutes
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