The most delicate cranberry pie is a very tasty, and most importantly, a convenient dessert for both family and holiday tea drinking. It is prepared very easily and, moreover, quickly, does not require special material costs, as well as costs in time. The main advantage of this cake is its versatility. After all, it can be baked not only in summer, but also in winter.
Ingredients for the dough:
- 3 eggs;
- 1 tbsp. brown sugar;
- 1 tbsp. sifted flour;
- 1 tsp baking powder for the dough.
Ingredients for the filling:
- 70 g butter;
- 140 g brown sugar;
- 1/3 tsp ground cinnamon;
- 230 g fresh or frozen cranberries.
Preparation:
- Turn on the oven and heat up to 170 degrees.
- Place the butter in a saucepan and melt using low heat. Then add sugar there, stir everything and cook until the sugar is completely dissolved, not forgetting to constantly stir. At the end of cooking, add cinnamon to the oil mass, mix everything again and remove from heat.
- Peel fresh cranberries from twigs and leaves, wash thoroughly under cold water and dry a little. Note that frozen cranberries can also be used for this recipe.
- Take a tall, rectangular baking dish and brush it well with a piece of butter.
- Pour the butter-sugar mass into the mold. Put prepared cranberries on top of the mass. Mix all this thoroughly (right in the mold) and smooth with a spoon.
- Combine eggs with sugar in a blender bowl and beat until smooth. Then add the pre-sifted flour and baking powder for the dough into the whipped mass. Mix everything well again, pour into a mold over the berry filling and smooth again.
- Send the filled form to the hot oven for about 30-40 minutes. The baking time must be determined independently, because each oven bakes differently.
- After half an hour, check the readiness of the cake with a match or a toothpick. If the dough does not cling to the wood, then the cake is ready.
- Remove the finished cranberry pie from the oven, cool slightly, shake it out of the mold, cut into portions and serve with hot tea (coffee).
