Apple Pecan Tea Cake

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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

600g Laucke CWA Scone Mix
280ml Water
2 medium Peeled& grated apples, Granny Smith or a sweet apple with acidity
80g Chopped Pecan Nuts
2 tspns Vanilla essence
2 tspn Cinnamon
2 tblspn Sugar
2 extra tspn Cinnamon
2 tblspn Butter

Method

  1. 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.
  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 & press the remainder of nuts on top
  5. Leave for another 5 minutes then bake at 200C (fan forced) for 30 mins. Brush tops with butter & sprinkle with sugar & cinnamon

Helpful hint

Walnuts could be used instead of Pecan Nuts