Among so many blackouts my sleep hours are very few, we have already scheduled an official power rationing from Monday, April 7 in Venezuela, they say it is for a month, so it will be long days.
Positivism must be key at this time, we must not let ourselves be plunged into despair and negativism, faith and hope is our greatest weapon to overcome any obstacle.
It's Friday and it's already night so I'll go to sleep since tonight we'll have light, I share a delicious recipe to sweeten any bitter moment you're going through
Recipe of sweet and wet corn cake with which you will surprise everyone.
Ingredients::
- 1 can of drained corn
- 1 cup of corn flour (measured with the corn can)
- 1 cup of oil (measured with the corn can)
- 1 can of condensed milk
- 4 eggs
- 2 tablespoons wheat flour or cornstarch
- 2 tablespoons of shredded coconut
- 1 tablespoon of baking powder or baking powder (clear spoon)
- 1 pinch of salt
preparation:
In the blender, electric mixer or in a Tumbler-type glass mix the corn can together with the oil, the condensed milk and the eggs until you get a creamy and homogeneous mixture, then add the dry ingredients of the corn sponge cake. say, the wheat flour, the corn flour and the salt, and beat again until they are completely integrated, add the grated coconut and the yeast and beat with a few rods or a kitchen spoon, but do not crush the mixture so that the pieces of coconut are noticed in the corn cake. Then grease and flour a crown-shaped mold in this case and, with the oven preheated to 180 ° C, cook the cornmeal cake for 40-45 minutes or until it is well browned. Remove the homemade corn cake from the oven when it is well cooked and let it cool before unmolding it. You can accompany it for example with a chocolate cup or a good cup of coffee.
Trick:
If you prefer a gluten-free corn cake, use cornstarch instead of wheat flour. The salt is added to intensify the flavors.
It is not necessary to do the stick test on this cornmeal cake because it becomes slightly moist after baking.