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Pecan pie with cranberries

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Ingredients for 1 servings:

  • 250 g butter
  • 200 sugar
  • 150 marzipan paste
  • 5 eggs
  • 1 pinch of salt
  • 200 flour
  • 1 packet of baking powder
  • 200 pecans, coarsely chopped
  • 150 cranberries
  • 4 cl rum or raspberry brandy

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 55 minutes; Total time approx. 13 hours 25 minutes

fast and good

Soak cranberries overnight in rum or raspberry brandy. Tear the marzipan into small pieces and place it in a bowl. Add the butter, sugar, salt, and eggs and beat with a mixer until smooth and fluffy. Then mix the flour with the baking powder. Mix the cranberries with a little flour (to prevent them from sinking). Now fold the flour, pecans, and cranberries into the fluffy mixture. Pour the batter into a prepared 26cm baking pan and smooth it out. Baking time: approx. 55 minutes. Baking temperature: 180°C (top/bottom heat) or 160°C (convection oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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