Ingredients

Group 1
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

Place all ingredients in machine bowl in the above order. Mix to a crumbly consistency. Line pie plates with sweetpaste. Fill with fruit filling recipe no.R210m. Over this crumble the streusel topping recipe no.R302i and gently press down. Oven temperature 190¡C (375¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
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

Place all ingredients in machine bowl in the above order. Mix to a crumbly consistency. Line pie plates with sweetpaste. Fill with fruit filling recipe no.R210m. Over this crumble the streusel topping recipe no.R302i and gently press down. Oven temperature 190¡C (375¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.