Usuba
Apple and Prune Pie with Amaretto
A delicate cake with an apple base infused with prunes in amaretto liqueur, topped with crispy streusel crumble. Almonds add a characteristic aroma and texture to the cake.
- Total
- 30 min
- Standard serving
- 180.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the apples and cut them into small cubes.
- 2
Step 2
Place the prunes in a saucepan, add 125 g of sugar and pour in 150 ml of water. Cook over medium heat for 15 minutes. Drain the liquid, transfer the prunes to a bowl, add 75 ml of amaretto, stir, cover and leave overnight.
- 3
Step 3
Prepare the streusel: rub 25 g of butter into 75 g of flour with baking powder, add 75 g of demerara sugar, sprinkle with cold water (approximately 1 teaspoon), mix until crumbly.
- 4
Step 4
Sift 150 g of flour with baking powder and 0.5 teaspoon of baking soda into a bowl. Add 50 g of butter, 75 g of grated almonds, 1 egg, 2 tablespoons of milk, and 50 g of sugar. Knead the dough, add the sliced apples. Transfer to an oiled baking pan.
- 5
Step 5
Distribute the prunes with amaretto over the surface of the dough, sprinkle with streusel and remaining almonds.
- 6
Step 6
Bake at 180 °C for 1 hour. Remove the pie from the oven, let it cool for 30 minutes, then turn it out onto a wire rack to cool completely.
- 7
Step 7
Before serving, sprinkle the cake with 2 tablespoons of powdered sugar.
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