Usuba
Fruit Pie with Kiwi and Peaches
A tender cake made with semolina and coconut flour, layered with fresh fruits. Canned peaches, kiwi, and bananas create a vibrant filling, while sour cream makes the dough moist and airy. Perfect for a family table and festive menu.
- Total
- 120 min
- Standard serving
- 224.3 g
Ingredients
Total 9
Instructions
- 1
Step 1
Drain the canned peaches in a colander and let them drip dry.
- 2
Step 2
Mix semolina with sour cream and let it sit for a few minutes.
- 3
Step 3
Pour water over the coconut flour and let it sit.
- 4
Step 4
Mix sugar and eggs, stir thoroughly until smooth.
- 5
Step 5
Add semolina with sour cream to the eggs and mix thoroughly.
- 6
Step 6
Add coconut flour to the dough and mix well.
- 7
Step 7
Slice the peaches and let them drain.
- 8
Step 8
Peel the kiwi and slice into rounds.
- 9
Step 9
Peel the bananas and slice them into rounds.
- 10
Step 10
Pour half of the batter onto a baking sheet lined with parchment paper, and arrange the bananas on top of the batter.
- 11
Step 11
Arrange kiwi and peaches on bananas.
- 12
Step 12
Pour the remaining batter over the fruits. Place in a preheated 180-degree oven for 1 hour.
- 13
Step 13
Remove the pie from the oven and let it cool. Garnish with kiwi slices before serving.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
