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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. 

SANDWICHES WITH TAPIOCA FLOUR

INGREDIENTS

650g tapioca flour

2 teaspoons salt

200ml water

150ml sunflower oil

800g boiled potatoes

4g baking powder

METHOD

Mix the flour and salt together. 

Bring the water to a boil in a saucepan, remove from the heat, then pour in the oil, flour, salt and mix well with a wooden spoon. 

Add the mashed potatoes, baking powder and knead until the mixture is smooth. 

Put the dough on a pastry board and divide it into small balls; place them in a non-stick paper-lined pan and bake in a hot oven at 190°C-200°C for about 30 minutes, until they become golden brown and crack on the surface.

PUMPKIN AND TAPIOCA CREAM

INGREDIENTS

1/2 pumpkin

2 tablespoons tapioca flour

1 shallot

1 vegetable stock cube in 200ml water

Fresh ginger

Garlic

Parsley

Extra virgin olive oil

METHOD

Peel the pumpkin and cut it into cubes; sauté it with the chopped shallot and a couple of tablespoons of oil. 

Then add the hot broth and cook for 15-20 minutes. 

Meanwhile, prepare a mix to season; fresh minced ginger, a little minced garlic, fresh parsley and a teaspoon of oil. 

Add to the pan, to thicken, a couple of tablespoons of tapioca flour, cooking for another couple of minutes. 

Serve, seasoning with the fresh ginger mix.

HONEY, LEMON AND TAPIOCA DESSERT

INGREDIENTS

250g tapioca flour

5 tbsp honey

3 eggs

3 tablespoons seed/olive oil

2 lemons (juice and zest)

1 tsp baking powder

50g ground almonds

METHOD

Preheat the oven to 180°C.

Divide the eggs into yolks and whites. 

Whisk the whites with a pinch of salt until stiff peaks form.

Add the honey to the egg yolks and beat with a whisk. Add the tapioca flour, oil, baking powder, ground almonds and zest and juice of the lemons and mix well. 

Fold in the egg whites.

Grease and line a cake pan. Pour the mixture into the tin and bake for 20-30 minutes until fully baked and golden brown. 

 

 
 
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