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 | 0.9 cup |
| 250 g | Peeled and Grated Apples (Granny Smith or other sweet apple with some acidity) | 2 medium |
| 80 g | Chopped Pecan Nuts | 0.7 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
Combine Laucke CWA Scone Mix, cinnamon, vanilla essence and water.
Preheat oven to 200°C.
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 and press the remainder of nuts on top.
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
