Bakewell tart
Bakewell tart — a Macphie recipe. Uses Macphie Sensation Cake Mix 12.5 kg, Cherry Bakewell, Macphie 5th Avenue Fudge Icing 12.5 kg, White and Macphie 5th Avenue Fudge Icing 12.5 kg, Dark Chocolate.
- mixing time (slow speed, first)
- 1 min
- mixing time (medium speed)
- 2 min
- mixing time (slow speed, final)
- 1 min
- baking temperature
- 180 °C
- baking time
- 35-40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Sensation Cake Mix 12.5 kg, Cherry Bakewell | 1 kg |
| Water | 350 g |
| Vegetable oil | 250 g |
| Short crust pastry | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Dark Chocolate | |
| Macphie fru-ti o.t.t® Mixed Berry dessert topping | |
| Apricot jelly | |
| Glace cherries | |
| Flaked almonds |
Method
Line 4″ or 8″ flan cases with short crust pastry.
Spread a layer of Macphie fru-ti o.t.t® Mixed Berry dessert topping on the pastry base.
Place Cherry Bakewell Sensation® into a machine bowl fitted with a paddle, add water and vegetable oil and mix on slow speed for 1 minute, scrape down. Mix for a further 2 minutes on medium speed. Mix for a final minute on slow speed.
Deposit the mix into the flan case.
Place the flaked almonds on top (not on the iced version).
Bake at 180°C for 35-40 minutes.
Glaze the top of the almond topped version with hot apricot jelly. Alternatively finish with Macphie 5th Avenue® White Icing and feather Macphie 5th Avenue® Dark Chocolate Icing.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.