Blackberry pie


  • 1 espresso (30ml)
  • 4 eggs
  • 75g of white sugar
  • 75g of T55 flour
  • 5g of chemical yeast (Royal type)
  • 100g finely crushed almond
  • Quintal dos Açores Blackberry Jam


  1. Heat the oven to 200ºC before starting to make/prepare the recipe;
  2. Start by whiping the eggs with the sugar until it becomes a whitish and velvety cream;
  3. Then, mix the flour with the yeast and add to the previous preparation with a sieve;
  4. Finally add the espresso, the almond and gently wrap everything;
  5.  Finally, place the preparation in a greased form with butter and a sheet of parchment paper;
  6. The pie is ready when it is touched and the surface shows an elastic behavior and resumes its initial shape;
  7. To unmold, just place a sheet of parchment paper on top of the counter top sprinkled with white sugar and turn the pie over the sheet;
  8. Then roll up the width to form a cylinder and leave it wrapped in parchment paper until is cools down;
  9. Once cold, roll the pie, fill it with the blackberry jam and roll it again.