Yes, I went there!
I got 2 things going on in here…Today, while going through my feeds, I noticed we’re celebrating Pi Day + I had a recipe waiting to be posted called Happy Pie, see where I’m going?
I’m back from Panama, and even though I haven’t had the time to post the rest of the panamanian recipes I got on hold, I think this Happy Pie recipe is a good warming up
Happy Pie is basically what we know as a Frangipane Cake (almond based cake), my boyfriend just happens to call it that way since he enjoyed it a lot every single time his grandmother would prepare it for him. Since I’ve been experimenting a lot with sugar replacements, I decided to try making a sugar-free version of this Happy Pie…results follow
What you’ll need (for a 9-inch cake):
150g almond powder
6 tablespoons agave syrup
8 tablespoons (soy) butter
1/3 cup flour
150g unsweetened apricot jelly
Pie crust (self-made or from the supermarket)
Combine the eggs, almond powder, agave, butter and flour in a bowl and let rest for 3 hours (cover with a clean towel). It’s recommended to let rest so that the air that we added by beating the mixture can come out and the filling won’t spill out of the dish while baking.
Grease a bit your baking dish and cover the bottom with the pie crust.
Cover the bottom with the apricot jelly and pour on top the mixture we let rest for 3 hours.
Bake in a pre-heated oven to 180°C for 35 minutes.
This is a very easy to make dessert and the sugar-free version works out very fine! Hope you guys enjoy this recipe and Happy Pi Day!!!
Buen provecho, xoxo.