Corn Cake
by Editorial Staff
Let’s make a wonderful cake made from corn flour with a little wheat flour. A piece of corn cake will perfectly complement both breakfast and evening tea, you can take it with you on the road or for a walk.
Cook: 55 mins
Servings: 4
Ingredients
- Butter (softened) – 100 g
- Yolks – 2 pcs.
- Eggs – 2 pcs.
- Sugar – 120 g
- Corn flour – 160 g
- Wheat flour – 90 g
- Baking powder – 1 teaspoon
- Rum (or liquor) – 2 tbsp
- Vanillin – 2 g
- Salt – a pinch
Directions
- Let’s prepare the ingredients. The butter should be soft, so put it out of the refrigerator on the kitchen counter an hour before cooking. Turn on the oven to heat up to 180 degrees.
- Put soft butter in a bowl, add sugar and salt.
- With a mixer at high speed, beat the ingredients into a homogeneous mass.
- Drive two eggs into the oil mixture, add two yolks.
- Start the mixer again and mix everything until the ingredients are completely combined.
- Then fill in rum, fill in baking powder. Add corn flour in small portions (160 g – 1 cup, 250 ml), kneading the dough.
- Add wheat flour ((90 g – about 0.5 cups, 250 ml capacity) and knead a fairly viscous dough.
- Cover the form with baking parchment or foil.
Put the corn dough in a mold, trying to distribute it evenly over the bottom. Smooth the surface with a spoon. - We will bake the corn cake in an oven preheated to 180 degrees for 40 minutes. Then let the cake cool in the form, and then remove it on a board or plate.
- The finished cake is perfectly cut into pieces, and the cut is very appetizing.
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