Pumpkin pie without flour
Description
Delicious baked treat for the whole family. It seems impossible—can a cake really hold its shape without flour? Indeed it can, and this recipe proves it! Instead of flour, add a little semolina to the batter—it will swell from the sour cream, fruit juice, and eggs, binding all ingredients together. I recommend using firm tart-sweet apples; they won't release too much juice and will add a pleasant tanginess. Optionally, you can add raisins, nuts, prunes, or fresh berries to the batter. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Grate the pumpkin and apples on a coarse grater, leaving the apple peels in your hands. Peel the banana, slice into rounds, and mix with sour cream and soft butter.
- 2
Step 2
2. Blend the mixture with a blender, then add sugar and eggs and blend again. Add the grated and slightly squeezed apples and pumpkin. Add salt and mix.
- 3
Step 3
3. Add anise, lemon zest, ginger, nutmeg, semolina, and mix again. Let the dough stand at room temperature for 30 minutes.
- 4
Step 4
4. Line a 20 cm diameter pan with parchment paper and place the dough in it. Bake in a preheated oven at 200°C for 45 minutes. Let the pie cool and brush with honey.