As it is good that there are simple recipes of baking in the world that don’t required special ingredients and long preparation, but the meal is harmonious to taste and immediately becomes a favorite. In my opinion, they are intended for the perfect family Sunday lunch.
One of these favourite recipes, which I use very often, especially in the season of fresh berries and fruits is Italian almond pie recipe.
Rice flour can be replaced with your favorite gluten-free mix or, if you’re not an adept of a special diet, with the wheat flour. The taste won’t be affected because of the unique aroma of roasted almonds (your family members will run to the kitchen as soon as you get the pie from the oven!).
I’ve already tried to cook this pie with peaches, this time I made it with pears and berries. The next combination will be cherries and amaretto. It’s the great that you can experiment using any fruit and, of course, combining them with berries (and you can add the berries both before baking or put it after baking onto the chilled pie).
In any case, it will go for a sweet soul with a cup of coffee!
- 100 g Almonds, blanched & peeled
- 50 g Rice flour
- 120 g Butter
- 2 Large eggs
- 75 g Brown sugar
- 50 g Icing sugar + for decoration
- 1/2 tsp Baking powder
- 4 Pears
- 70 g Blueberries
- Half-lemon juice
- Almond slices for decoration
- In a kitchen processor bowl, combine the almonds with 50 g of icing sugar and grind them until small crumbs.
- In a bowl, combine the sifted flour, almond mixture and baking powder, whisk until smooth.
- Whip the butter and sugar with a mixer, add the eggs one by one and beat until smooth.
- Combine dry and wet ingredients with a spatula. Put the batter into the prepared baking mold.
- Peel pears, cut halfway and delete the seeds with a knife. Sprinkle it with lemon juice. Lay it upside-down on top of the batter, decorate with blueberries and almond slices.
- Place the form into preheated to 175С oven for 35-40 minutes until golden color and a skewer poked into the center comes out clean. The middle of the pie should become spring.
- Cool the pie without removing from the mold on the grate. Sprinkle with icing sugar before serving.
- Use butter and eggs at room temperature.
- Grease the sides of the pan with the butter before baking and line its bottom with a piece of round baking parchment.
- If the edges of the cake are strongly browned during baking, but the center is still wet, cover the pan with a piece of foil or confectionery parchment.
- If you use a smaller diameter and higher pan, you should increase the baking time.
- Bon appetite!