Pie with cranberries and almonds, vegetable oil and milk

At first glance, the most ordinary pie, but this is not entirely true. Inside the tender and fluffy pie are lingonberries and pieces of almonds. And all this together with a sugar crust - just perfect!

Ingredients

• Cowberry - 150 g
• Almonds - 30 g
• Milk - 50 ml
• Vegetable oil - 70 ml
• Egg - 1 pc.
• Sugar - 100 g + for sprinkling the cake
• Flour - 125 g (1 cup with a capacity of 200 ml)
• Baking powder - 1 teaspoon
• Vanillin - 1 pinch

Directions

1. Prepare all the necessary ingredients.
2. Sort the berries, wash and dry.
3. Turn on the oven to heat up to 180 degrees.
4. In a bowl, combine the egg and sugar.
5. Beat the egg until fluffy at high speed of the mixer for a minute.
6. Pour milk into the beaten egg.
7. Add vegetable oil. Stir.
8. Mix flour with baking powder and sift through a fine sieve into a bowl with egg and milk mass.
9. Mix everything until smooth.
10. Pour the prepared lingonberries and mix.
11. Line the bottom of a 20 cm springform pan with parchment paper.
12. Coarsely chop the almonds and sprinkle them on the bottom of the mold (the almonds do not need to be fried first - they will be fried during the baking of the pie).
13. Grease the sides of the mold with oil or lay, as I did, with strips of baking paper.
14. Pour the batter into the mold and smooth the surface. Sprinkle sugar on top.
15. Put the mold with the dough in a hot oven and bake the lingonberry and almond pie at 180 degrees for 35-40 minutes, until cooked.
16. Remove the pan from the oven and cool the cake completely.
17. Remove the lingonberry and almond pie from the mold, free from paper and serve.
18. Bon appetit!