Summer Berry Pie with Polenta and Almonds
Baking and Desserts • Italian
Description
Serve warm, sprinkled with remaining berries, or cool in the pan and take it with you on a picnic.
Ingredients
- Butter 5 oz
- Brown Sugar 10 oz
- Farm fresh eggs 3 pieces
- Polenta 5 oz
- Ground Almonds 5 oz
- Vanilla extract 1 teaspoon
- Baking Powder 2 teaspoons
- Fresh Berries 10 oz
- Raspberry leaves 15 oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line a square (24 cm) or round (27 cm) baking pan with parchment paper. Beat the softened butter and 175 grams of sugar until creamy.
Step 2
Add the beaten eggs and polenta, mix again, then add the nuts, vanilla, and baking powder. Gently fold in half of the raspberries and blueberries with a metal spoon, and add the grated zest of 1 lemon. Pour the batter into the pan and bake for 30-35 minutes until cooked through and golden.
Step 3
In a small saucepan, combine the remaining sugar and the juice of half a lemon. Heat, stirring, until the sugar dissolves, about 1-2 minutes until syrupy.
Step 4
Make holes in the pie with a skewer in several places and drizzle with the warm syrup.
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