Walnut-plum pie
6 servings
60 minutes
The nut-plum pie is a true embodiment of European pastry tradition, where the aroma of almonds intertwines with the juiciness of ripe plums. This dessert combines the tenderness of buttery sponge cake with the refreshing tartness of fruits, creating a perfect balance of flavors. Almonds add a refined nutty note to the pie, while plums provide softness and juiciness, turning each slice into a true delight. The pie not only decorates family tea gatherings but also serves as a magnificent addition to festive tables. Its simplicity in preparation is matched by its exquisite taste, making it a favorite choice for cozy evenings and special occasions.
1
Cut the plums into medium-sized pieces, removing the pits.
- Plums: 15 pieces
2
Beat the butter with sugar (I use a spatula) until it becomes a white cream. Continue beating and add the eggs one by one.
- Butter: 150 g
- Sugar: 250 g
- Chicken egg: 3 pieces
3
Add chopped plums, flour, grated almonds, and baking powder, and mix everything carefully. Don't rush when adding flour; it's better to add less than to add too much in this case. The dough should not be too thick.
- Plums: 15 pieces
- Wheat flour: 1 glass
- Grated almonds: 200 g
- Baking powder (raising agent): pinch
4
Grease the mold with butter and pour the dough into it.
- Butter: 150 g
5
Bake in a preheated oven at 180 degrees for 40 minutes.
