Cornmeal Pie with Black Currants
Baking and Desserts | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
I have a shallow round silicone baking mold (4 cm deep), and my oven is quite powerful, so I set it to the second baking mode at 180 degrees Celsius (where both the bottom and top are heated). Enjoy your meal!
Ingredients
- Chicken Egg - 2 pieces
- Milk - 1 fl oz
- Cocoa Powder - 1 tablespoon
- Baking Powder - 1 teaspoon
- Coarse Cornmeal - 8 tablespoons
- Ground Cinnamon - a pinch
- Raw cane sugar - 6 tablespoons
- 20% Sour Cream - 2 tablespoons
- Frozen black currant puree - 10.6 oz
- Powdered Sugar - to taste
Step by Step guide
Step 1
In one bowl, mix the flour, sugar, cinnamon, cocoa powder, and baking powder into a uniform dry mixture.
Step 2
Beat the eggs with a mixer in another bowl and add the sour cream.
Step 3
Add the eggs to the dry mixture and stir, gently pouring in the milk. Beat well with a mixer.
Step 4
Take the black currants out of the freezer and let them cool a bit while you prepare the batter. Then add half of the berries to the batter.
Step 5
Pour the prepared batter into the silicone baking mold, decorate the top with the remaining half of the currants, and place it in the oven for 35 minutes at 356°F.
Step 6
After baking, remove the pie from the oven and let it cool for 20 minutes before dusting with powdered sugar.
Step 7
It can be served with a scoop of ice cream, as the pie is not sweet, but rather mildly tart and not heavy at all.
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