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Raspberry and Almond Pie

INGREDIENTS:

Crust:

200 dg flour

60g margarine

3 large spoonfuls of cold water

1 large spoonful brown sugar

 

 

 

 

 

Topping:

100g jam or raspberry preserve with pectin, 300g ground almonds, 125g margarine, 250g brown sugar, 3 large spoonfuls of flour. A little bit of soya milk.


PREPARATION:

Put flour, sugar and margarine in the pot, add water and knead the dough. Fold the dough and cool for at least 30 minutes before kneading. After it has cooled, knead the dough and put into a mould. Spread the jam or preserve. Mix margarine and sugar until the mixture becomes light and fluffy, then add almonds, flour and little soya milk. Blend the mixture and spread onto the jam or preserve. Bake for 45 minutes at 190 degrees Celsius, making sure the top layer does not go too dark. If you see this happening cover the cake with foil and bake for the rest of the time left. When the cake cools, take it out of the mould and serve.

 

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