Pie with Lemon and Ginger Confiture
Pie with Lemon and Ginger Confiture
6-8 servings
Recommend to friends:
  • lemon and ginger confiture - 390 g
  • flour - 300 g
  • kefir - 180 ml
  • egg - 1 pc
  • white sugar - 150 g
  • brown sugar - 100 g
  • butter - 150 g
  • baking powder - 1 tsp
  • baking soda - 1/2 tsp
  • salt - ½ tsp
  • vanilla extract - 2 tsp

Sift flour and mix it with white sugar and salt. Grate cold butter into the flour blend. Stir accurately to make flour combine with butter. Set aside 1 cup of this blend.


Follow next steps using the second part of the flour blend: put soda and baking powder in it, pour kefir, add vanilla extract and knock in a raw egg. Keep beating the dough with a mixer until it becomes a fluffy mass of light colour.


Mix deferred flour crumbs with brown sugar. Put ½ of dough on a baking dish, covered with parchment (Ø20 cm), then spread a layer of confiture and lay out another layer of a dough afterwards. Sprinkle crumbs on the top. Bake the cake at a temperature of 180 C for 50-55 minutes.

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