Fruit Mince Crinkle Cake Wreath

Serves 8

***You will need a loose-bottomed 20cm round angel cake food pan for this recipe. If you don’t have one you can also make this with a 20cm round springform tin, it will just be a round cake instead of a wreath! ***

INGREDIENTS

1 x 375g packet filo pastry sheets, room temperature

1 x 400g tub Dollar Sweets Fruit Mince

150g butter, melted

200ml full cream milk

2 eggs

110g caster sugar

2 tbsp ground mixed spice

1 small Granny Smith apple, finely sliced into thin rounds, then cut in half (half moons)

50g flaked almonds

Icing sugar and raspberries, to garnish

Dollar Sweets Gold Leaf (optional)

METHOD

Preheat a fan forced oven to 180ºC. Using some of the melted butter, lightly grease the base and sides of the pan.

Place two sheets of filo on a clean work surface, one on top of the other, with the short end facing you. Dollop 1 tbsp of fruit mince into the centre and use a spatula to very gently spread (don’t worry if it’s not perfect, a rough job is fine here!). Starting from the end closest to you, scrunch the pastry in a concertina style. Arrange around the outside edge of the prepared pan.

Repeat with remaining sheets of pastry and fruit mince, arranging the pastry in rings gradually into the centre of the pan. The sheets should be a little loose and not super tightly packed. Bake for 15 mins.

Remove cake from the oven, evenly pour over the remainder of the melted butter then return to the oven for 15 mins.

To make the custard, whisk together milk, eggs, caster sugar and mixed spice.

When cake is done, remove from oven and tuck the apple slices randomly in-between the pastry layers. Evenly pour over the custard and return to the oven for 15 minutes. Sprinkle over the almonds and bake for a further 15-20 minutes or until the custard is set and the cake is golden on top.

Stand at room temperature until cooled, then remove from the pan, dust with icing sugar and garnish with fresh raspberries (rolled in gold leaf, if using) to decorate.