Almond and apple pie with currants
For about 10 pieces
150 g butter
250 g fine corn semolina (polenta)
Salt
200 g ground almonds
1 pckg. of baking powder (18 g)
180 g currants
180 g sugar
200 g apple pulp (without added sugar)
1/2 vanilla pod
300 g Greek yoghurt (10 % fat)
1 Tl grated organic lemon peel
160 g icing sugar
3 tablespoons lemon juice
Edible flowers to decorate at will (e.g. fuchsias)
1 box form (30 cm)
1. Preheat the oven to 180 degrees (top lower heat, fan oven 160 degrees). Put butter in a pot, melt and brown lightly. Let cool down. In a bowl mix corn semolina with a pinch of salt, almonds and baking powder. Carefully strip 150g currants from the panicles. Mix with 2 tbsp. flour mixture.
Mix the sugar with the apple pulp. Cut the vanilla pod lengthwise and scrape out the pulp. Mix the pulp with the butter, yoghurt, lemon zest and apple sauce. Add the flour mixture and stir in briefly and evenly. Add the berries and stir in briefly.
2. Line a box form (30 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake on the 2nd rack from the bottom for 50 - 60 minutes until golden brown. If the surface becomes too dark during baking, cover the cake with baking parchment.
Leave the cake to cool in the tin for 10 minutes. Remove from the tin and let it cool completely on a cake rack. To garnish, mix the icing sugar with 2 - 3 tbsp. juice to a thick icing and pour over the cake. Leave to dry. Garnish with the remaining currants and flowers as desired.
Preparation time: approx. 90 minutes (including baking time)