Description
Initially thought pie with a filling of raspberry jam, but in the process of cooking I wanted to add to the stuffing cranberry acidity. The cake was very delicious: a combination of raspberry and cranberry jam with nuts and orange zest liked it very much! Corn flour is evident in the test of small grains, which is also very nice).
Ingredients
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Jam
200 g
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Jam
100 g
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Flour
260 g
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Corn flour
80 g
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Walnuts
50 g
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Orange zest
2 Tbsp
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Butter
120 g
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Chicken egg
2 piece
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Sugar
50 g
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Salt
0.5 tsp
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Soda
1 tsp
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Milk
3 Tbsp
Cooking
For the filling I took jams Mahe "Cranberry" and "Crimson"
For dough mix wheat and corn flour, sugar, baking powder, salt. Add the softened butter. With your fingers RUB the flour mixture with butter until crumbs.
Eggs lightly whisk and add to flour mixture. Knead a soft dough.
Spread 2/3 dough in greased baking dish and with your fingers spread over the form, forming the sides.
For the filling, mix the jam cranberry and raspberry, add walnuts, orange zest. Spread on the dough stuffing.
The remaining dough on floured surface and roll out a circle equal to the diameter of the mold, spread on the filling and gently seal the edges. Lubricate the top of the pie with milk. Bake pie in a preheated 180 degree oven for about 30 minutes until Golden brown. To give the cake to cool and sprinkle with powdered sugar.
Bon appetit!
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