pecan pie

IMG_7052 IMG_7044 IMG_7045 IMG_7047 IMG_7043 IMG_7037pecan pie

ingredients

sweet short crust pastry

125g unsalted butter softened,1 egg,90g icing sugar,30g ground almonds,250g plain flour

pecan filling

3 eggs lightly whisked, 180 ml golden syrup,100g brown sugar,50g butter,195g roughly chopped pecans

method

to make the pastry,place the butter,eggs,icing sugar and ground almonds in an electric mixer with the paddle attachment and beat until smooth. Add the flour a little at a time. stop mixing as soon as it has incorporated. transfer the mixture to a lightly floured surface and shape into a disc then wrap in plastic film and refrigerate for 1 hour or overnight. remove from the fridge 30 minutes before using if left over night.

roll out the pastry on a lightly floured work surface until 4mm thick, then gently fold over the rolling-pin and transfer over a 30 cm tart tin with a removable base. gently press into the tin and trim excess with a sharp knife. prick the pastry with a fork and place back into the refrigerator for 30 minutes.

pre heat the oven to 200°C, to make the filling, place butter,sugar and golden syrup in a small saucepan over a low heat cook stirring until butter has melted and mixture is smooth. set aside to cool slightly then add the eggs and vanilla, whisk to combine. stir in the pecans and pour into the pastry case. bake for 35-40 minutes or until pastry and filling are golden. Allow to cool to room temperature before serving with cream.

The pastry recipe is borrowed from Manu Feidel i find this is the nicest and easiest pastry recipe to use.

raspberry and coconut tea cake

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raspberry and coconut tea cake

ingredients

100 grams softened butter, 100 grams caster sugar,300 grams self-raising flour,3/4 cup milk,3/4 cup designated coconut,2 teaspoons vanilla extract, 2 eggs,200 grams raspberries

method

combine the softened butter with the caster sugar in a mixer and beat  until light and fluffy. add eggs, flour, vanilla and milk, beat to a smooth batter consistency, then add the coconut. poor into a greased tin and top with raspberries. bake on the middle oven shelf at 175°C for 40 to 45 min.