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Pie with buckwheat flour and black currant

Pie with buckwheat flour and black currant

Category: Bakery products
Pie with buckwheat flour and black currant

Ingredients

premium wheat flour 140 g
buckwheat flour 130 g
sugar 250 g
butter (softened at room temperature) 50 g
sour cream 25% fat 200 g
chicken egg 3 pcs.
baking powder for the dough 10 g
salt 1/3 tsp
orange zest (to taste) 1/2 - 1 pc.
black currant berries 1.5 tbsp.

Cooking method

  • Pie with buckwheat flour and black currantBreak eggs into a bowl, add sugar and whisk.
    Pie with buckwheat flour and black currantAdd sour cream and stir thoroughly until smooth.
    Pie with buckwheat flour and black currantAdd butter, stir.
    Pie with buckwheat flour and black currantSift flour with baking powder, combine with the mass. Add salt and orange zest. Use a spatula or spoon to combine all ingredients until smooth. It is recommended to mix the dough with a large amount of added sour cream, just like the usual cake dough, only until the dry flour disappears, no longer. Otherwise, the finished baked goods may be too thick and, possibly, poorly baked. Do not pay attention to small inclusions of butter, if they remain visible, as they will dissolve in the dough when baked.
    Pie with buckwheat flour and black currantSprinkle the currants, frozen or fresh if desired, with a thin layer of flour.
    Pie with buckwheat flour and black currantTurn on the oven and preheat it to 180 C. Grease a baking dish with vegetable oil (in the photo, the size of the dish is 20x22 cm) or grease the dish with butter and sprinkle with a thin layer of flour ("French shirt").
    Pie with buckwheat flour and black currantAdd the prepared berries to the dough, if you prefer a textured rather than a smooth surface of the cake, then leave a small part of the berries for decoration.
    Pie with buckwheat flour and black currantMix the berries with the dough and place in the prepared mold. Smooth the surface with a spatula and add the remaining currants.
    Pie with buckwheat flour and black currantBake the cake for about 1 hour, until cooked through. The baking time depends on your oven and the baking dish you choose.
    Pie with buckwheat flour and black currantTurn off the oven, remove the cake and refrigerate before serving. If you wish, you can sprinkle the cake with icing sugar or icing.

Note

Based on the recipe "Cupcake with sour cream with black currant" from Lyudmila NK (website "Povaryonok"). Thanks to the author!
The version of the pie with buckwheat flour tasted as much as the constant favorite of our summer menu - a black currant cake made from wheat flour, without salt and orange peel:
Pie with buckwheat flour and black currant.

Tashenka
Ilona, ​​thanks for another recipe without problems. But we don't have buckwheat flour. Can you grind and sift buckwheat groats?
Corsica
Tashenka, Natalia, to your health! In general, yes, theoretically - a possible replacement option, as it will be difficult to say in practice. Different manufacturers of cereals process cereals in different ways, some of them use very strong roasting, others have a strong and pronounced aroma of cereals. The degree of grinding will also affect, perhaps, if the amount of liquid does not need to be adjusted, then you will get a slightly different structure for the finished baked goods. Maybe for a start, try to cook the pie completely on wheat flour?
Nastasya78
The combination is super! To bookmarks!
Corsica
Nastasya78Thanks for your interest in the recipe. Yes, a good combination of flavor and aroma. While the cake is being baked in the house, a buckwheat-milk aroma is hovering, reminiscent of childhood, and only orange peel enhances the berry notes and neutralizes the buckwheat aroma, binds everything into a full bouquet.
Tatyana1103
Ilona, thanks for the recipe for a wonderful cake

Pie with buckwheat flour and black currant
Corsica
Tatyana, the beauty! Thanks for your feedback.
 

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