Brasilian Cornmeal-yoghurt-lemon Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Since corn is one of the most commonly eaten vegetables in South America, cornmeal is also widely eaten. There is a plenty of cornmeal recipes especially in Brasilian cuisine: cakes, fried sweets, buns, cookies, puddings. Read more . this one u can try : bolo de fubá com iogurte e limão, cornmeal-yoghurt-lemon cake. Ingredients:
1 1/2 cup cornmeal |
1 cup wheat flour |
1 tablespoon baking powder |
1 1/2 cup sugar |
1 cup lemon yoghurt |
1 cup oil |
2 eggs |
1 tablespoon lemon zest |
1 pack vanilla sugar |
a pinch of salt |
1/3 cup goiabada or candied lemon zest chunks |
Directions:
1. 1. Beat eggs with yoghurt and oil. Add 1 tablespoon lemon zests, salt, sugar and vanilla sugar and beat until sugar dissolves.
2. 2. Sieve both flours with baking powder. Add slowly to egg-yoghurt mass and whisk all the time. When everything is smooth, add goiabada cut ínto chunks (or candied lemon chunks) but spnkle them with a little bit of flour (this way they will not fall down during baking).
3. 3. Prepare a tray by smearing with butter and sprinkling with thin dry coconut flakes. Pour the dough and bake 45 minutes in 350 f Before serving, sprinkle with icing sugar
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