Ingredients
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0.16 kg 0 lbs 6 oz kg
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0.55 kg 1 lbs 3 oz kg
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0.05 L 0.21 cups
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0.14 kg 0 lbs 5 oz kg Eggs
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0.25 kg 0 lbs 9 oz kg
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0.007 kg 0 lbs 0 oz kg
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0.136 L 0.5712 cups Milk
Bakewell Tart
Method
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Place the Gamma cake margarine, macaroon paste and syrup in a bowl fitted
with a beater, cream for 5 minutes on 2nd speed then scrape down. -
Add the eggs slowly on 1st speed over 2 minutes.
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Sieve the flour and baking powder together then add to the above on 1st speed, scrape down.
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Add the milk slowly on 1st speed over 2 minutes
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Scrape down and mix until clear.
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Deposit 100g into a 6 inch prepared foil case.
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Foil cases - Block 6 inch foil cases the Cardowan sweet paste, Spread the base evenly with Raspberry jam.
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Bake at 375°F for 25 minutes.
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When cool brush with boiled raspberry jam, then water icing.
