The nice thing with baking is that it leaves you spare time while the oven does the work. Lately, time is something I need since I’m going through some struggle with my blog. Continue reading
St. Gallen Convent Jam Pie
Recipe for a 24 cm diameter pie tart
Prep time: 15 min (+ 30 min resting time)
Cook time: 45 min
150 g butter
100 g sugar
100 g ground almonds
300 g flour
20 g cocoa powder
10 baking powder
1 egg (separated)
0.6 dl milk
200 g jam (the recipe called for currant jam but I used cherry, any other flavour would work)
Icing sugar (optional)
In a bowl, cream the butter and sugar together.
Add the ground almonds, raising powder, cocoa, cinnamon, flour, milk and the egg white. Quickly work the dough with all of the ingredients until its consistence detaches itself from the bowl. Cover and let it rest in the fridge for 30 min.
Meanwhile grease a 24 cm round cake mould.
With your hands, spread ¾ of the dough over the bottom of the cake mould. Spread the jam over it leaving a little margin over the edge.
Roll out the remaining dough and cut strip that you will place on top of the pie in a criss-cross manner.
Beat the egg yolk and brush the surface of the cake dough with it.
Place in the oven and cook for 45 min. Remove from oven and cool before serving. Optionally sprinkle icing sugar on top.