Sweet treats
The Australian Women's Weekly Food|Issue 65 2020
Sweet treats
These baked beauties are sure to be a big hit with family and friends, no matter the season.

IMPOSSIBLE PIE

PREP + COOK TIME 50 MINUTES SERVES 8

½ cup (75g) White Wings Plain Flour

1 cup (150g) CSR coconut sugar

¾ cup (60g) desiccated coconut

4 eggs

1 teaspoon vanilla extract

125g butter, melted

½ cup (40g) flaked almonds

2 cups (500ml) milk fresh passionfruit, blackberries and blueberries, to serve

1 Preheat oven to 180°C/160°C fan. Grease a 24cm pie dish.

2 Combine sifted flour, sugar, coconut, eggs, vanilla, butter and half the almonds in a large bowl. Gradually add milk, stirring until combined. Pour mixture into pie dish.

3 Bake pie for 30 minutes. Remove from oven and sprinkle with remaining almonds. Bake for a further 15 minutes or until browned lightly and set.

4 Serve with fresh passionfruit pulp, blackberries and blueberries.

“The reason this pie is ‘impossible’ is because the ingredients separate into three layers while baking. The heavy flour sinks to the bottom of the dish and pretends it’s pastry, the light coconut floats to the top to make a kind of crust or topping, and the egg and milk stay in the middle, making a delicious custard.” Fran Abdallaoui, Editor, AWW FOOD

CHOCOLATE SPONGE

PREP + COOK TIME 40 MINUTES (+ STANDING TIME) SERVES 10

6 eggs

1 cup (220g) CSR Caster Sugar

½ cup (70g) White Wings Cornflour

½ cup (75g) White Wings Plain Flour

½ cup (75g) White Wings Self Raising Flour

1/3 cup (35g) cocoa powder

1/3 cup (110g) raspberry jam 300ml thickened cream, whipped

CHOCOLATE GANACHE

250g dark chocolate, chopped finely

125g butter, chopped

1 Preheat oven to 180°C/160°C fan. Grease two 20cm round cake pans and line bases with baking paper.

2 Using a large electric stand mixer, whisk eggs for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between each addition.

3 Meanwhile, triple−sift dry ingredients. Gently fold into egg mixture.

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Issue 65 2020