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YOGURT CAKE WITH CORN FLOUR

INGREDIENTS

320g Greek yogurt 

220g Eggs (about 4) 

150g Butter (at room temperature) 

200g Sugar 

250g Plain flour 

80g Corn starch 

Zest of 1 Lemon 

Pinch Salt 

16g Baking powder 

METHOD

To prepare the yogurt cake, cube the butter then add to a stand mixer fitted with whisk attachment with the sugar. Whisk on a low-med setting for 10 minutes. Once you have a creamy and well whipped mixture, add the eggs one at a time, whisking well between additions. 

Add the yogurt and a pinch of salt whilst whisking. 

Add the lemon zest and mix gently with a spatula.

Combine the flour together with the corn starch and baking powder in a bowl, then sift them and pour them into the dough a little at a time. Mix well and gently with a spatula, 

Grease and flour a 24cm diameter cake pan, then pour the dough into it.

Level the surface with a spatula. Bake in a preheated oven at 175°C for about 50 minutes or until cooked through and golden brown. 

Once cooked, remove the cake from the oven and allow to cool in the tin. Once cooled, remove and allow to cool further on a wire rack. 

LEMON CAKE WITH CORN FLOUR

INGREDIENTS

120g plain flour

120g corn starch 

80g oil 

250g sugar 

4 eggs 

16g baking powder 

2 unwaxed lemons 

icing sugar to taste

METHOD

Zest and juice the lemons. 

Separate the eggs and whip the yolks with the sugar. Set the egg whites aside.  

Sift together the flour, corn starch and baking powder. Gradually add the flour mix to the whipped yolks, along with the lemon juice and zest. Mix until creamy and well combined. 

Add the oil, mixing well to incorporate.

Whisk the egg whites until stiff and gradually fold into the mixture. 

Grease a 24/26 cm diameter donut mould and pour the mixture into it.

Bake in a preheated oven at 160°C for about 60 minutes or until golden and fully baked. 

Once cooked, remove from the oven and leave to cool in the tin. Remove from the tin and sprinkle the surface with icing sugar.

HOT CHOCOLATE WITH CORN FLOUR

INGREDIENTS

500g Whole milk

120g Dark Chocolate 

20g Cocoa Powder 

20g Corn Starch 

20g Sugar 

METHOD

Break the chocolate into pieces. Put in a bowl and melt over a pan of simmering water. Stir until fully melted. Set aside to cool slightly. 

Pour the milk into a saucepan. Add the cornflour and cocoa powder and stir until no lumps are present. 

Add the sugar and heat the milk mixture, stirring constantly until it just reaches the boil. 

Gradually add the melted chocolate, stirring until the desired thickness is achieved. 

Pour into cups and add whipped cream and mini marshmallows. 

CUSTARD WITH CORN FLOUR

The custard with corn starch is a simple recipe for everyone. Suitable for those who are allergic to gluten, it is ideal for filling cakes, sponge cake, croissants or beignets, but also to be enjoyed alone, perhaps accompanying it with some biscuits and a cup of fresh fruit.

Ingredients:

  • 500ml milk
  • 4 egg yolks
  • 100g sugar
  • 50g cornflour
  • Zest of half a lemon or vanilla pod

Preparation:

Add the milk to a saucepan with the lemon zest or vanilla pod. Heat gently until just reaching a simmer. Remove from the heat and allow to cool slightly. 

Mix the egg yolks and sugar in a bowl and beat with an electric whisk for 5 minutes until light and fluffy.

Add a third of the milk to the egg mixture, mixing constantly until smooth. Sift the cornstarch directly into the bowl and whisk well so no lumps remain. 

Pour the egg mixture back into the pan with the milk and put it on a low heat, whisk constantly to avoid burning. Cook for about 8-10 minutes, until the custard thickens.

Allow to cool completely and keep it in the refrigerator until ready to use.

Storage

The custard can be kept in the refrigerator, closed in a glass container, for a maximum of 3 days. Can be frozen for up to 1 month. 

Tip

In the event of lumps forming, let the cream cool and blend it with a blender.

 

 
 
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