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
- Beat eggs with sugar until light, fluffy mass.
- Add vegetable oil and pumpkin puree. Mix well again.
- In a separate bowl, combine flour, baking powder, a pinch of salt and spices - cinnamon and cardamom (adjust the amount of spices in the dough to your taste), mix.
- Gradually adding the flour mixture, mix well the dough. The consistency of the dough is slightly thicker than pancakes.
- Pour the frozen black currant (pre-defrost the berry is not necessary), mix gently.
- 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.
- Ready!
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