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Delia smith's fresh fruit pie with orange and passion fruit
Pie of Delia Smith with passion fruit, orange and mascarpone.
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Ingredients
Directions
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Preheat the oven to 170 ˚C.
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Lightly grease the baking molds and cover the bottoms with parchment paper.
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Sift the flour and the baking powder (high) over a large mixing bowl.
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Then add the butter, eggs and sugar and mix everything with a mixer in about 1 min. To a smooth, creamy mass.
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Grate the orange zest of the orange and squeeze out the fruit. Fold the orange zest and the orange juice through the batter.
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Spread the batter over the baking tins, smooth the top with the convex side of a spoon and bake in the middle of the oven for about 25 minutes.
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Remove from the oven, leave for approx. 30 sec. rest. Make the cakes with the palette knife all around from the edge and pour on a cake rack. Remove the baking paper.
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Now put the other cake rack on it, without pressing it, and turn both cakes over so that the tops are on top.
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Halve for the filling the passion fruit, scrape all the flesh and the seeds out and put in a bowl.
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In a large bowl, combine the mascarpone, sugar, vanilla extract and 3 tbsp orange juice.
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Stir 2/3 of the passion fruit mixture as evenly as possible.
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Brush one of the cakes with the mixture. Press it with a teaspoon and put in the rest of the passion fruit juice and seed.
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Put the other cake on it and press lightly, so that the filling seeps a bit along the edges.
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Sprinkle the top just before serving with sifted icing sugar. Bon appétit! .
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Nutrition
300Calories
Sodium7% DV160mg
Fat32% DV21g
Protein8% DV4g
Carbs8% DV24g
Fiber4% DV1g
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