Lemon-cranberry pie

Description

Great respect for lemon cakes - fresh, bright, flavorful, slightly sour. Pie extremely tasty, porous, damp, sour-sweet, spicy. The secret is in the lemon filling.

Ingredients

Flour

160 g
Lemon

1 piece
Cranberry

1 cup
Sugar

1.5 cup
Chicken egg

3 piece
Butter

50 g
Leavening agent

1 tsp
Spices
Cognac

25 ml

Cooking

Lemon pour sufficient amount of hot water and cook for 15 minutes. Skin boiled lemon needs without the efforts of protectice toothpick.

The cranberries thoroughly wash, pour boiling water for 20-25 minutes. Turn on the oven, set temperature to 170-180 deg.

Until we have something brewed and otmazyvatsya, dissolve on low heat with a knob of butter. Mix the flour with the baking powder and spices.

Boiled lemon cooled in cold water, cut in half, squeezing the juice into a separate jug, pour in there half a Cup of sugar and stir. This is our shading.

All that is left from the lemon, except the seeds, put into blender. Recline the cranberries in a strainer and sent to the lemon in the blender. There also pour a glass of brandy or other alcohol, but this is purely optional! Grind the cranberries with the remains of the lemon. To achieve a very uniform consistency is not necessary, let the cake come across small blotches of lemon peel, it's fun and delicious.

Whisk the eggs with the Cup sugar until lush, light weight, 5-7 minutes. Pour in the egg mixture the melted butter.

The added weight from the blender and parts enter the flour mixture. Now all carefully knead. Get a rather liquid batter motley.

Pour the batter into the pan, slightly greased with vegetable oil and sprinkled with a little flour. I have a form 20x20 cm

Bake about 30 minutes until dry splinter.

Hot Korzh cut directly in to pieces. Teaspoon the dimensions pour pour lemon juice with sugar, pour the remaining filling on top. Leave the cake to cool down and impregnation for 3-4 hours.

Oh, how juicy and tasty!

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