I have been reposting some old recipes that over the years I have improved a little thing here, another there. After all, Panelaterapia has been on the air since 2009 and we always need to seek to evolve, right? This is an updated version of my blender cornmeal cake. Now tastier and cuter (and with new photos)!
Ingredients:
2/3 cup (tea) of oil;
1 and 1/2 cup (tea) of milk;
3 eggs;
1 and 1/2 cup (tea) of cornmeal;
1 cup (tea) of wheat flour;
1/2 cup (tea) of cornstarch;
1 and 1/2 cup (tea) of sugar;
1 tablespoon of baking powder.
Start by beating the eggs, milk and oil in a blender. Then add all the dry ingredients, leaving only the yeast to be added at the end.
Place in a pan greased with oil or butter and floured and bake in a preheated oven at 180ºC for approximately 45 minutes. As each oven has its own peculiarities, to know when it is ready, test it by inserting a small knife or a toothpick. If it comes out clean, you can take it out of the oven.
This saying that you can’t open the oven only applies to the first 25 minutes after putting the cake in to bake, after that you can open it and it won’t damage the cake.
I hope you make this recipe because this new version is much fluffier and tastier. Here at home it has been very successful!
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