Ingredients
2 cups plain white flour
20 grams yeast
1 cup warm apple juice
2 cups wholemeal plain flour
2 teaspoons grated lemon rind
1/3 cup castor sugar
¼ cup vegetable oil
¼ cup honey
FOR THE APRICOT FILLING
200 grams apricots (dried)
2 teaspoons grated orange rind
½ cup orange juice
¼ teaspoon grounded cardamom
A teaspoon of pure vanilla extract
½ cup water+1/2 cup water (extra)
HONEY PECAN TOPPING
1 cup rolled oats
1 cup pecan nuts
¼ cup oil
¼ cup honey
1 teaspoon grounded cinnamon
STEPS
Grease (2)23cm round cake tins. Sift white flour in a bowl
of medium size and make a well in the centre. Gradually mix in the crumbled
yeast and apple juice and stir until smooth. Cover and allow it to stand in a
warm place for about 15 minutes or till the mixture is foamy.
Sift wholemeal flour in a large bowl and stir in the lemon rind,
sugar and oil. Stir in the yeast mixture and mix to make soft dough. Turn the
dough onto a lightly floured surface and knead for about 5 minutes or until the
dough is smooth and elastic. Place the dough into a lightly oiled bowl and
cover it and allow it to stand in a warm place for about 1 hour or till the
dough has doubled in size.
Turn the dough onto a lightly floured surface and knead till
it is completely smooth. Divide the dough into half roll one half to a
25cmx35cm rectangle. Spread half the apricot filling evenly over the dough.
Sprinkle half the honey pecan topping over the filling.
Starting from the long end roll the dough up like a Swiss roll.
Pinch the dough together at both ends. Place into a prepared pan, joining the
ends together. Using scissors, snip around the top of the dough at 3cm intervals.
Cover stand in warm place for about an hour or till the dough has doubled in
size.
Repeat the same procedure with the remaining dough, filling
and topping. Bake the teacakes in an oven at 180 Degree C FOR ABOUT 35-40 minutes.
Turn onto wire rack and brush with warm honey
Steps for the apricot filling
Combine apricots, orange rind, orange juice, cardamom,
vanilla extract and water in a saucepan. Bring to a boil simmer uncovered for
15 minutes. Blend in a blender with extra water until the mixture is smooth.
Your apricot filling is ready.
STEPS FOR HONEY PECAN TOPPING
Blend all the ingredients until well combined.
