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Home Gastronomy Corn and Orange Flour Cake

Corn and Orange Flour Cake

We continue with those recipes of products that I never used in pastry. Cornmeal today.

Gastronomy
torta de maiz

Well, good... we're still with those recipes of products I've never used in pastry.   Cornmeal  today.

Why the choice? I'm curious about the texture that the crumb will have; there are thousands of recipes with this product and I think this recipe will not disappoint me as it belongs to the great Martha Stewart.

Let's start. First difficulty: because it is an American recipe, the  ingredients  are measured in cups and not in grams, so I will try to pass the right weight, since the measuring cups have them because they once gave them to me.

Ufff! What can I say?! Just wonderful . A crust is formed on the surface thanks to the  sugar  that is scattered above; it is fluffy, leaky and even.

To serve it, just as it comes out, or with a bocha of chantilly cream... and if you want, some filleted fruits. But alone, it goes like pineapple, as the guys say!!!

 Ingredients 

  • 100 cc oil
  • 2 large eggs
  • 210 g sugar (plus 70g for surface)
  • 120 cc orange juice squeezed
  • 150 g leavening
  • flour 70 g cornmeal
  • 2 tbsp baking powder
  • ½ teaspoon salt
  • 1 orange zest.

 Procedure: 

Preheat the oven to 190ºC.

Grease a 20 cm high mold, put butter paper on the base and butter it, flour the walls of the mold.

In a bowl beat the oil, eggs, 210 g of sugar and orange juice until it looks creamy

Add flour, corn flour, baking powder, salt, orange zest and beat until everything is very well.

Put the preparation into the mold, spread the reserved 70 g of sugar on the surface evenly.

Bake 35-40 minutes, until pricking with a stick of brochete this comes out clean.

Allow to cool in the mold for 20 minutes before unmolding.

Tips and tips

Always, it is always important to remember to turn on the  oven  and have it preheated. If we do not and decide to turn it on when we finish mixing the ingredients and pass them into the mold, what can happen is that the preparation is lower and lose the air. It's not going to be fluffy.

Citrus peel zest (orange or lemon), which give such a rich taste to cakes and puddings, can be stored in the freezer. A good idea is to grate various fruits and freeze to always have at hand.

To keep flours during the summer, when it is moth time, it is very convenient to put them in airtight bags or jars and in the refrigerator. The same rule runs for nuts, noodles and rice. Another option is to put bay leaves and cinnamon sticks in the cupboards.

In order for cake and cake preparations do not lose height (and do not get a “pit” in the center) you need to try not to open the oven for the first 30 minutes (sometimes it's curious to look, but do not!).

Some useful equivalences when cooking

  • 1 glass of water = 250 ml
  • 1 cup = 250 ml
  • 1 glass of wine = 150 ml
  • 1 cup of tea = 150 ml
  • 1 glass of cognac = 40-50 ml
  • 1 tablespoon = 15 ml
  • 1 teaspoon = 5 ml
  • 1 pinch = what can be taken with your fingertips
  • 1 butter nut = 10 gr
  • 1 sugar clod = 5-7 gr

  • 1 Pound = 453.6 gr
  • 1 Ounce = 38.35 gr
  • 1 Pint = 16 ounces = 450 — 480 gr
  • 1 Kilo = 2.2 lbs
  • 1 Pound = 16 ounces

Publication Date: 18/05/2018

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We suggest you continue reading the following notes:

Semillas-del-NOA NOA seeds: make flours for celiacs and vegans
Entre panaderías Between bakeries and bills

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