Jam Heart Pie
- 2 Eggs, Beaten
- 5-1/3 ounces, weight Sugar
- 5-1/3 ounces, weight Yogurt (I Used Vanilla Yogurt)
- 5 tablespoons, 3-1/2 pinches Vegetable Oil
- 7 ounces, weight All Purpose Flour, Sifted
- 2 teaspoons Instant Yeast
- 1 cup Jam Of Your Choice (I Used Raspberry Jam), Or Amount As Desired
- Powdered Sugar For Decoration
- Preheat oven to 180u0b0C (356u0b0F).
- In a large bowl whisk together the eggs and the sugar. Add the yogurt and the oil, mix. Add sifted flour and yeast and mix until well-combined.
- Butter and flour, or spray with a non-stick vegetable spray, a 9-inch pie plate. Pour the mixture into the plate and drop spoonfuls of jam on top of it.
- Bake in the preheated oven at 180u0b0C (356u0b0F) for about 20-25 minutes. Check by inserting a toothpick in the middle of the cake part of it; if it comes out clean, then the pie is ready. Remove from oven and set pan on a rack. Let it cool down and decorate with powdered sugar.
eggs, weight sugar, weight yogurt, vegetable oil, flour, yeast, jam of your choice, powdered sugar
Taken from tastykitchen.com/recipes/desserts/jam-heart-pie/ (may not work)