Last month I visited a restaurant, where the menu is definitely not the unusual, the dishes they are offering is not something you can find on every corner, and needless to say, it's not only special, but very delicious as well. I like traditional dishes, but I can cook those at home every day, so when I'm eating out, I'd like to taste as many unusual and interesting (for me at least) dishes as possible and that's exactly what I did.
They had a few desserts on the menu, none of them traditional of course, but one stood out because it was a corn cake with cheese and raisins. I love all the ingredients and I also know what corn cake tastes like, because I bake it at home from time to time, but this was made differently and tasted very different, in a good way. So at the beginning of February, I decided to bake a corn cake with cheese and raisins.
Then I had my niece visiting, who loves this cake, but hates raisins, so I had to be creative and come up with something sour to substitute raisins. The only thing I could find was prunes which I love by the way, so I bought some and made another cake with prunes.
The recipe is not mine, I borrowed it from here and tailored it to my needs.
So let's see the recipe and then I'll tell you the rest.
Ingredients:
- 300g corn flour,
- 1 sachet baking powder,
- 1 sachet vanilla sugar,
- 100g semolina,
- 100ml sunflower oil,
- 200ml milk,
- 3 eggs + 1 egg for the cheese,
- pinch of salt,
- 250g sugar + 200g for the cheese,
- 250g cottage cheese,
- 100 - 200g raisins
- 2 - 3 tbsp rum for the raisins.
Method
Before you start, soak the raisins in rum.
Beat 3 eggs with sugar and vanilla sugar, mix with a mixer, then slowly add the corn flour mixed with baking soda and salt. Slowly add the oil and milk and mix well.
In a separate mixing bowl mix the cottage cheese with 200g sugar, 100g semolina and one egg.
Pour the mix in a baking tray and with a spoon, drop small quantities of cheese on top. The cheese is going to sink but don't worry about it, it's totally fine.
Drain the raisins and sprinkle them on top of the mix.
I'll tell you a secret. At this phase the cake is not going to look great because the corn, along with the cheese is going to sink to the bottom, because it's heavy. The top is going to look like it has a cream on it, which is fine, no worries.
Preheat the oven and bake for about 60 minutes on 150C. Towards the end of the baking time, I had to cover it with baking paper, to prevent the top from burning.
And voilà! My master peace! This is with raisins and it's a bit flat because corn flour is heavy and don't rise as white flower, but that doesn't change anything as the cake is heavenly good.
This was made with prunes. Sorry for the photo, when I realized the quality is bad, it was too late, but again, the cake was heavenly good with prunes too. The only problem with prunes is that it's quite expensive, but still affordable from time to time.
There's a story that comes with this cake and it's about buying cottage cheese. I wrote about it already, so if you're interested, you can find it here -> Incompetency (Or Stupidity), Once Again
What I love about this recipe is that you can tailor it as you like, add a lot of ingredients and I've been doing that for years now. It's easy, doesn't require a lot of time and it's very tasty. This is made like a sponge cake, but there's another way I want to try out. Have been looking for a recipe and last night I finally found one, so you can expect an update, or a different version of this cake soon.
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