Almond Fig Pie

Category: Bakery products
Kitchen: turkish
Almond Fig Pie

Ingredients

butter at room temperature 200g
ground almonds 1/2 cup
powdered sugar 1 + 1/4 cup
eggs 2 pcs
cream ~ 20% 1/2 cup
Apple vinegar 1 tsp
vanilla sugar 1 bag / 8g
corn flour 1/2 cup
Wheat flour 1/2 cup
baking powder 1 tsp
fresh figs 4-5pcs

Cooking method

  • Glass = 250mm
  • Mix cream with vinegar and let it brew. Grind almonds and beat together with butter for 3-4 minutes, then add powdered sugar, vanillin and cream and beat for another 3 minutes. Continuing to beat, add eggs, sifted flour with baking powder, corn flour, one at a time, and knead everything thoroughly with a spatula. Lay out the bottom of the form with paper, just in case I greased both the paper and the sides with oil. Put 1/2 of the dough on the bottom. Wash the figs, dry and cut each into 4 slices, put on the bottom and press lightly. top with the remaining dough. Bake for 35-40 minutes at 180 degrees 35-40 minutes.
  • Let the cake cool, remove from the mold. Sprinkle with powdered sugar as desired.
  • Almond Fig Pie

Note

The pie is very, very tasty, moist, tender. I think you can bake it not only with figs, but also with peaches, nectarines, the main thing is not to overdo it with the filling.
source of recipe Recipes and secrets of Turkish cuisine on FB.

Gala
Delicious! We must do it. And it seems to me that it will be best with figs.
Thank you!
Arka
Glamor
Is it possible to do so deliciously? It is necessary to prohibit such impossibly delicious recipes for viewing at night! Where are the modernists looking ?!
celfh
Girls, this is really very tasty, I very rarely characterize what I am cooking.
tali
I made this pie in the form of a cake, because I cut it into three parts and sandwiched mascapone with boiled condensed milk. The taste turned out to be something very similar to Esterhazy, as it is offered in expensive coffee houses. Only less sweet. She took not so much cornmeal, but polenta. It may be the same thing, but more like corn grits. Then grains of hardness were felt in the dough, but the same feeling is also in Esterhazy. There, apparently, it is purely from almonds. And here, nevertheless, corn probably gives an identical feeling.
celfh
To be honest, I never tried to bake with coarse cornmeal, I only cooked porridge
tali
And I somehow never saw another on sale, that's just one called polenta. Maybe try to grind it smaller? These grains myself strained me a little. This son compared with Esterhazy. Then I specially went to a cafe to try, really, there are almost the same grains.
celfh
We have corn flour like this
Almond Fig Pie

And there are grains in the pie too, but almond
tali
I don’t remember which label I bought for a long time. But in terms of consistency, it most of all resembles yellow semolina. And in this version, the grains in the pie are palpable, namely corn. Although, if you don't know about it ... almonds and almonds
I managed to carry out a couple of experiments with this recipe. Replaced that cornmeal with another half cup of almonds. If someone similar thoughts come to mind, I do not advise you to repeat. It turns out that the fat has nothing to absorb and at the exit we have a very dense cake cm 3 thick, most of all similar to baklava in taste. Underneath the crust is dense. On top is an almond brownie-type crust. And inside the contents are soft enough, condensing overnight. Tasty all the same, but cut the anreal into two or three cakes under the cake. And this almond cake is self-sufficient in taste - no cream asks anymore.
Ie.corn is not just here instead of almonds, but it gives structure to the dough. And I also made it strictly according to the recipe, but without figs. Also a mistake. It seems that it is not particularly noticeable, but without it, the dough rises strongly along the edges of the mold during baking and sags in the center.
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