A friend reminded me yesterday about this pie I made. If he remembers it after more than a month I think it’s a good enough recipe to write down. The flowery taste and spring make a good pare, it’s best eaten outside, sitting in the grass.
Photo Credit: Lotte Hoeksema
A month ago and friend came by with her new camera to do a food photo shoot at my place. It was a great day, I was busy cooking while she pictured everything in my hands on the table and out of the oven. As a result I have an entire folder full of mouthwatering pictures out of which I can’t choose.
Ingredients:
Bottom:
100 gram rolled oats
125 gram flour
1 tsp anise seeds
30 gram sugar
200 gram butter
Filling:
350 gram yogurt (10%)
4 eggs
3 tbsp cranberry compote
1 tsp dried lavender
3 tablsp honey
cacaopowder
PhotoCredit:
Lotte Hoeksema
You can choose to make the bottom with crumbled cookies (like kandijkoeken) as well, than you can omit the sugar.
Melt the butter
Mix the flour, oats, sugar and anise seeds
Combine the two and decorate a round cake tin with it.
Press the mixture to the bottom until it’s more or less a flat bottom without and holes in it.
Prebake the bottom on 180C and let it cool down.
Mix together the yogurt, 4 eggs, honey and lavender until everything is combined. Swirl the cranberry through the mixture with a spoon.
Poor the filling on the prebaked bottom and bake it in the oven until it’s set.
To serve you can dust the top with cacao powder but I think it would be even nicer with a layer of melted chocolate on top. Put it in the fridge before serving.
Whoever tries to taste before it cooled down will get punished immediately, it’s far from tasty when eaten warm.
Dusting the cake while holding it out of the window is a great idea on a less windy day…
And again, the credit for the pictures is for Lotte Hoeksema
