Brazil's corn cakes with fennel seeds is a nourishing and delicious rustic pie. For breakfast or a snack in the afternoon, this cake is a perfect companion for a cup of coffee or tea.
Cake Ingredients
Butter 9 oz (250 g)
4 eggs (separate whites)
1 tablespoon fennel seeds
3 / 4 cup flour
1 cup cornmeal
1 / 2 cup milk
1 cup brown sugar
1 teaspoon baking powderPowder
Cake preparation
• In a bowl, mix the butter and sugar and mix well with an electric mixer until it is soft and light-colored
• Enter to beat the egg yolks, well
• Add the corn flour, wheat flour, milk, baking powder and mix well
• Beat the egg whites separately and add to the mixture together gently with fennel seeds
• Place pie dough in a pan firstbuttered and sprinkled with wheat flour
Bake in preheated oven (350 ° F) for 30-40 minutes or until a wooden pick inserted comes out clean •
• Let the cake cool until you can cook pan, remove it from
• Remove the cake from the pan and serve while still warm
As variations of this cake recipe corn in Brazil, you can also use the seeds of fennel with shaved or grated coconutParmigiano Reggiano for a sweet and savory. In any event, mingle at the end with a delicious sweet and nutritious.
This is a very versatile cake can be eaten warm or at room temperature butter smooth or rounded.
Have fun!
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