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
600 g Laucke CWA Scone Mix 4.2 cups
280 g Water 1.12 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

  1. Combine Laucke CWA Scone Mix, cinnamon, vanilla essence and water. Country Women know that excellent scones require more moisture and kneading than is common practice.
  2. 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.
  3. When kneaded, mix in the apple & half the chop the nuts
  4. Leave to rest for 5 minutes then divide into two greased tins 24 x 7cm and press the remainder of nuts on top.
  5. 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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