Bay leaf and berry pie

Category: Bakery products

Ingredients
For sugar with bay leaves:
Bay leaf	6 pcs
Granulated sugar	1 glass
Zest of 1 lemon
For the cake:
Butter (margarine)	115 g
Vanilla sugar	1 tsp
Eggs	2 pcs
Yogurt	1 glass
Flour	1.5 cups
Baking powder	1 tsp
Baking soda	0.5 tsp
Berries (lingonberries, cranberries or black currants)	1-2 glasses

Cooking method

Laurel Is a plant with a rich history, an eternal companion of emperors and artists.
In fact, this plant is unique in its composition. Its medicinal properties were known long before the moment when someone unknown came up with adding fragrant leaves to food. It contains essential oils and fatty acids, and the calorie content of laurel is as much as 313 calories per 100 g. Of course, no one eats it in such quantities, so all the fats in the laurel are only beneficial. There are not so many vitamins in it, but there are necessary ones - A, C, groups B and PP. Trace elements are also the most important for the body - potassium, calcium, manganese, iron ... And the resins and phytoncides in the bay leaf make it an excellent antiseptic.
Cooking is an area where bay leaves are simply irreplaceable. We are used to adding it to all broths, soups and pickles, but laurel can do much more.
Everyone remembers the children's riddle:
They don't eat raw, don't eat dry, but throw away boiled ones.
This time we will not throw anything away!
To make the bay leaf icing sugar, combine all three ingredients in a blender until a smooth powder is obtained.
In the bowl of a food processor or using a spatula, mix the butter with the resulting powder and vanilla until a soft and airy mass is obtained. Add lightly beaten eggs and yogurt. Stir.
In a bowl, combine flour, baking powder and baking soda and add to the mixture.
Grease a baking dish with butter, sprinkle with flour and add the mixture. Spread the berries on top.
Bake in the oven at 190C for about 45 minutes.

Note

A definite plus of bay leaf - it goes well with other spices. In addition to cloves, bay leaves are good when mixed with sage, dried and fresh rosemary, thyme, pungent and allspice, and ordinary dill and parsley.
Using a powder or infusion of bay leaves, you can vary the flavor and aroma of your Christmas baked goods. Personally, I will definitely try!

The recipe is gleaned from Olga Baklanova's blog

Bay leaf - dried leaves of an evergreen tree or shrub - laurel; one of the universal spices. Laurel noble is cultivated in warm countries with a seaside climate; in Russia - on the Black Sea coast of the Caucasus, the southern coast of Crimea.

Laurel leaves and twigs have long been a symbol of victory, glory and greatness. They are relatively tough, leathery, elongated, lanceolate to oval. Correctly dried leaves should be whole, firm, light green in color, without a grayish coating, with a weak aromatic, spicy odor and a bitter taste (due to the content of essential oils and tannins).

Bay leaves give food a distinctive taste and aroma, induces appetite and aids digestion. It is added to soups (meat, fish, vegetable, mushroom), borscht, saltwort, stew dishes, stuffed fish, marinades, sauces, jellies. Bay leaves add a more delicate flavor to all salty foods. However, it should not be added in large quantities. Usually bay leaves are placed in the first courses 5 minutes before the end of cooking, in the second - 10 minutes; longer cooking with bay leaves gives food a bitter taste.Store bay leaves in a sealed container in a dry place.