Easy and quick to prepare a pie for those who made the winter stocks of frozen vegetables and fruits. In our case - this pumpkin and black currant! Moist, sweet, spicy, rich! So that was a pumpkin pie from dough with the addition of spices and sour black currant!
Cook Time | 45 minutes |
Servings |
Ingredients
- 2 pieces Egg
- 200 gram Sugar
- 180 gram Vegetable puree (pumpkin puree from pre-baked or boiled pumpkin)
- 125 ml Vegetable oil
- 200 gram Flour
- 1 pinch Salt
- 1.5 teaspoons Dough baking powder
- 1 teaspoon Cinnamon
- 1/6 teaspoons Cardamom
- 300 gram Black currant (frozen)
Ingredients
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Instructions
- Baking dish slightly greased with vegetable oil, put the dough and smooth the top (diameter of form 20 cm).Bake in a preheated 180 degree oven for 20 minutes, then cover the top of the cake with foil and bake for another 20-25 minutes until ready.The finished cake remove from the oven, allow to cool. The top of the cake can be sprinkled with powdered sugar.
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