The combination of sour red currant and aromatic almond crumble is heavenly! This pie is juicy inside, delicately crunchy on top, and makes a great treat to have with your coffee. A simple recipe that lets the flavour of the seasonal fruit shine. Make sure to add it to your summer must‑try. 🍇🥧
Nutrition (1 serving)
- 368 kcal
- 36 g carbohydrates
- 20 g fats
- 12 g protein
Per 10 portions
- 4 eggs
- 100 g ghee
- 80 g cane sugar
- 250 g curd cheese
- 200 g spelt flour
- 1 tsp baking powder
- 10 drizzles vanilla extract
- 200 ml milk
- 300 g currant
- 50 g oats
- 30 g cane sugar
- 100 g almond butter
Instructions
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Separate the yolks and whites. In a bowl, whisk the whites into stiff peaks. In a separate bowl, mix the yolks with sugar and melted butter until yellow, airy foam. Then add curd cheese, milk and a couple of drops of vanilla extract.
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Add flour and baking powder to the wet ingredients and mix.
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Finally, add the stiff peaks and make a batter.
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For the crumble, mix the oats, almond butter and cane sugar. Mix it using your hands.
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Pour the batter into a baking tray greased with butter.
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Add the red currants on top and then a layer of the almond crumble.
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Bake in an oven preheated to 180 °C for 35 minutes.
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Leave it to cool down after baking, and you are ready to serve.
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Enjoy!
