Blackcurrant Cornmeal Pie
4 servings
35 minutes
Cornmeal pie with black currants is a delicate blend of sweet corn base and refreshing tartness of black currants. Historically, cornmeal has been widely used in baking in Europe and America due to its pleasant texture and lightness. Currants add brightness and richness to the pie, while cinnamon and cocoa powder give it a subtle spicy note. The uniqueness of this dessert lies in its moderate sweetness, and its lightness allows it to be served as a standalone treat or with a scoop of vanilla ice cream. Perfect for cozy tea gatherings as well as a summer dessert with seasonal berries.
1
In one bowl, mix flour, sugar, cinnamon, cocoa powder, and baking powder into a uniform dry mixture.
- Cornmeal: 8 tablespoons
- Cane sugar: 6 tablespoons
- Ground cinnamon: pinch
- Cocoa powder: 1 tablespoon
- Baking powder (raising agent): 1 teaspoon
2
Beat the eggs with a mixer in another bowl and add sour cream to them.
- Chicken egg: 2 pieces
- Sour cream 20% fat: 2 tablespoons
3
Add eggs to the dry mixture and mix gently while pouring in the milk. Whisk well with a mixer.
- Chicken egg: 2 pieces
- Cornmeal: 8 tablespoons
- Cane sugar: 6 tablespoons
- Ground cinnamon: pinch
- Cocoa powder: 1 tablespoon
- Baking powder (raising agent): 1 teaspoon
- Milk: 50 ml
4
Take the black currants out of the freezer and let them cool a bit while you prepare the dough. Then add half of the berries to the dough.
- Frozen blackcurrants: 300 g
5
Pour the prepared dough into a silicone baking mold, decorate with the remaining currants, and place in the oven for 35 minutes at 180 degrees.
- Frozen blackcurrants: 300 g
6
After baking, take the pie out of the oven for 20 minutes to cool, and only then sprinkle with powdered sugar.
- Icing sugar: to taste
7
It can be served with a scoop of ice cream because the pie is not sweet, but moderately sour and not filling at all.
