Project Description
Servings: 18 Serving size: 80g
EXCHANGES: 1 1/3 STARCH EXCHANGE AND 2 FAT EXCHANGES
INGREDIENTS
For the cream:
300g (1 1/3 teacups) light cream
300g (1 1/4 teacups) milk 1.5% fat
1g (4/5 tsp) cinnamon
30g (3 tsp) light butter
3 eggs
70g (7 tbsp) Jotis All Purpose Flour
A little vanilla
25g (1 1/4 teacup) Sweet & Balance Tabletop Sweetener
A pinch of cinnamon
For the pastry:
300g (2 2/5 teacups) Jotis All Purpose Flour
75g (1/3 teacup) light margarine
100g (1/2 pot) 2% fat yoghurt
2.5g (1/8 tbsp) salt
1 egg
5g (1 tsp) Jotis Baking Powder
50g (1/4 teacup) milk
5g (1/2 tbsp) vinegar
METHOD
Pre-heat the oven to 150°C- 200°C. Put the cream, milk, butter, Sweet & Balance Tabletop Sweetener, Jotis All Purpose Flour, eggs, cinnamon and vanilla into a small saucepan and stir until the mixture begins to boil. Put the margarine into a mixer with the milk, yoghurt, Jotis All Purpose Flour, Jotis Baking Powder, vinegar and salt and mix until they form a smooth dough. Roll out the dough and place into a 20cm round baking dish, covering the sides. Pour the cream into the baking dish and sprinkle over a little cinnamon, if desired. Bake at 200°C in a conventional oven, or at 160°C with fan-assist, until golden brown (about 1 hour).
ALTERNATIVE METHOD WITH LATTICE DECORATION
Reserve 1/3 of the dough and then roll out the remainder. Place it in a 20cm round baking dish, covering the sides. Pour the cream into the baking dish. Use the reserved dough to make thin strips. Create a lattice design on top of the cream and brush with beaten egg. Bake at 200°C in a conventional oven, or at 160°C with fan-assist, until golden brown (about 1 hour).
