In a separate bowl, mix cornstarch, flour and yeast.
Stir the mix in.
Pour into the muffin molds.
Bake for 10 minutes at 180 degrees.
When the muffins have cooled, top them with honey.
Soft pie crust
2 whole eggs
180 gms sugar
100 gms Olio d’Oliva Farchioni Speciale per Dolci
100 gms hot milk
200 gms flour
50 gms rice flour
8 gms yeast
Beat eggs and sugar until frothy.
Add the oil and mix.
Heat the milk and stir it in.
Gently blend flour and yeast into the mixture.
Pour into a 20cm mold.
Bake for 50 minutes at 180 degrees in a ventilated oven.
Apple pie with olive oil
juice of 1 lemon
180 gms sugar + 2 spoonfuls for the apples
120 ml of cinnamon-flavored Farchioni extra virgin olive oil
240 gms all-purpose flour
8 gms baking powder
1/2 teaspoon cardamom powder
1 pinch of salt
enough butter to grease the pan
2 tablespoons of apricot jelly
Heat the oven to 180 ° C.
Cut 3 apples into thin slices.
Sprinkle the apples with the juice of 1 lemon and 2 tablespoons of sugar; mix and set aside.
Beat eggs and sugar until fluffy.
Gently pour the mix into the cinnamon flavored extra virgin olive oil, add flour, baking powder, cardamom and salt.
Add the apples and stir gently.
Grease a 26cm cake pan and fill it with the mix.
Peel an apple and cut it into very thin slices to decorate the surface of the cake (you can arrange the slices in concentric circles, starting from the outside).
Place the pie in the oven and cook for about 50 minutes.
When it is ready, let it cool for 10 minutes on a wire rack.
Remove it from the pan and move it to a plate.
Slowly heat the apricot jelly in a saucepan with 2 tablespoons of water until it comes to a boil. Turn the heat off and brush your pie with the jelly reduction: it will make your apples shiny. Let the pie cool completely before slicing it.
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