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Fruit Cake Pie
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
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Ingredients
for
8
- Ingredients
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 2 ½ cups self-rising flour
- ½ tsp salt
- 1 tsp Rose water
- ½ cup milk
- For the filling
- 1 cup Raspberries
- 2 Tbsps powdered sugar
- 1 squeezed lemon juice
- 1 ⅔ cups cream (48% fat)
- pink Food coloring
- For the icing
- 1 ¾ cups powdered sugar
- 1 Tbsp water
- pink Food coloring
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and salt and gently stir in, until incorporated. Stir in the rosewater and milk.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart and spread out a little to 7.5 cm|3" diameter rounds.
5.
Bake for about 15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: puree the raspberries and sugar in a food processor or blender. Push the mixture through a sieve into a bowl and stir in the lemon juice.
7.
Whisk the cream until stiff and stir in the raspberry mixture and a few drops of food colouring.
8.
Spread the flat side of a cold cake with a generous amount of filling. Place another half, flat side down, on top of the filling then press both halves together lightly.
9.
For the icing: sift the icing sugar into a bowl and gradually beat in enough water to give a smooth, thick icing. Stir in a few drops of food colouring. Drizzle the icing over the top of the whoopie pies.
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