Citrus Cake with Corn Flour Recipe
I invite lovers of baking from corn flour to a cup of tea with a piece of very fragrant, citrus cake! You try it!
Servings
6
Cook Time
35minutes
Servings
6
Cook Time
35minutes
Ingredients
Pie
Glaze
Instructions
  1. Mix flour, cornmeal, baking powder and a pinch of salt.
  2. In a separate bowl, whisk the sugar with the yolks (the whites are in the refrigerator).
  3. Add vegetable oil and yogurt, mix again.
  4. Add the zest and juice of half an orange and the zest of half a lemon.
  5. Gradually adding the flour mixture, knead the dough until smooth.
  6. The dough turns out thick, does not drain from the spoon. We leave it to stand for 20 minutes. During this time, the dough will become even thicker.
  7. Remove the proteins from the refrigerator and whisk with a pinch of salt until stable peaks. Add the whipped whites to the dough. Mix them into the dough with a few movements, do not mix for a long time.
  8. Put the dough into a mold (diameter 20 cm, the bottom is covered with parchment). We send it to bake in a preheated 180 degree oven for 30-35 minutes (we check the readiness with a wooden skewer). Remove the finished pie from the oven, let it cool.
  9. For the glaze: carefully mix the powdered sugar, the zest of half a lemon and yogurt.
  10. The thickness of the glaze can be adjusted by adding a little more / less powdered sugar or yogurt. Cover the top of the cake with icing, let it stand for another 30 minutes and serve!
  11. Ready!
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