While the oven was hot anyway, I thought I'd make the dessert as well. So I just improvised a quick sweet pie as well. Used mostly frozen bog bilberries cause I happened to have them left in the freezer (gods only know from which year) but any forest berries will do.The paste:
- 1 dl rape oil
- 3 dl graham flour
- 1/2 dl sugar
- a dollop of water
- 1 tsp baking powder
The topping:
- 4 dl bog bilberries
- 2 dl whippable oat cream
- 1 tablespoon vanilla sugar (unless the cream itself is already flavoured)
Heat the oven to 200°C. Mix the paste ingredients together and spread it on a cake tin. Top with bilberries and put it in the oven for 20 minutes. In the meantime whip the cream and flavour with vanilla sugar. Spread the whipped cream on the pie and let it bake another 5‒10 minutes.
My first version of this pie didn't come out exactly as planned. Actually it was quite boggy. So couple of good tips: if you use frozen berries, let them melt a little so you can pour out the extra water. And make sure you've whipped the cream long enough. (Not sure if mine was even meant to foam in the first place.)
It's also possible to leave the cream all out or add it only just before serving on the chilled down pie. Next time I thought I'd try this with ice cream instead of ‒ well, warm cream.
Nutritional values / 900 g
energy 2232 kcal
fat 124 g
protein 31 g
carbohydrates 250 g
fiber 33 g
The thing about not knowing what year your frozen berries are from is so true for my freezer!
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