Cinnamon and Cane Sugar Pie
8 servings
30 minutes
Cinnamon and cane sugar pie is a refined combination of tender dough, aromatic cinnamon, and caramel flavor from cane sugar. Mediterranean cuisine is famous for its delicate desserts, and this pie is a bright example. Light, airy, and rich in flavor, it is perfect for a cozy family tea time or festive gathering. Historically, cinnamon was used in the Mediterranean as a spice that adds warm and rich notes to baked goods. Cane sugar adds noble sweetness with a hint of caramel to the dessert. This pie is especially good warm when the butter, sugar, and cinnamon create an appetizing crispy crust. It can be complemented with a scoop of vanilla ice cream or a cup of fragrant coffee for complete enjoyment.
1
Preheat the oven to 180 degrees. Grease a round pie pan with butter and line it with parchment paper.
- Butter: 80 g
2
Beat 60 grams of butter with 115 grams of sugar until creamy. Gradually add the beaten eggs and mix well. Add vanilla and beat.
- Butter: 80 g
- Cane sugar: 120 g
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
3
Transfer the mixture to a large bowl and mix in the sifted flour and milk. Mix well. Pour into a mold and bake for 30 minutes until done. Leave the pie in the mold for 5 minutes, then transfer to a plate.
- Self-raising flour: 90 g
- Wheat flour: 30 g
- Milk: 125 ml
4
Grease the warm pie with the remaining softened butter and sprinkle with the remaining sugar and cinnamon.
- Butter: 80 g
- Cane sugar: 120 g
- Ground cinnamon: 1 teaspoon
