KIDS

Summer Berry Pie with Polenta and Almonds

Baking and Desserts | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve warm, sprinkled with remaining berries, or cool in the pan and take it with you on a picnic.

Ingredients

Butter - 6.2 oz
Brown Sugar - 7.9 oz
Farm fresh eggs - 3 pieces
Polenta - 5.3 oz
Ground Almonds - 3.5 oz
Vanilla extract - 1 teaspoon
Baking Powder - 2 teaspoons
Fresh Berries - 10.6 oz
Raspberry leaves - 14.1 oz
Lemon - 1 piece

Step by Step guide

Step 1

Preheat the oven to 356°F. Line a square (24 cm) or round (27 cm) baking pan with parchment paper. Beat the softened butter and 175 grams of sugar until creamy.

Step 2

Add the beaten eggs and polenta, mix again, then add the nuts, vanilla, and baking powder. Gently fold in half of the raspberries and blueberries with a metal spoon, and add the grated zest of 1 lemon. Pour the batter into the pan and bake for 30-35 minutes until cooked through and golden.

Step 3

In a small saucepan, combine the remaining sugar and the juice of half a lemon. Heat, stirring, until the sugar dissolves, about 1-2 minutes until syrupy.