Bakels
Baking ingredients since 1904

STREUSEL FRUIT PIE

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Cakes and Muffins - Cake and Sponge Stabilisers
Recipe No:  R210I
Group  Ingredient KG
  FINO SPONGE MIX 1.500
  Rolled Oats 0.100
  Butter or MORAH CAKE 0.350
  Brown Sugar 0.100
  Water 0.050
  APITO ORANGE PASTE 0.025
  APITO RUM PASTE 0.025

  Total Weight 2.150
Method:  1. Place all ingredients in machine bowl in the above order.
2. Mix to a crumbly consistency.
3. Line pie plates with sweetpaste.
4. Fill with fruit filling recipe no.R210m.
5. Over this crumble the streusel topping recipe no.R302i and gently press down.
6. Oven temperature 190C (375F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.