Inca Gold corn cake

[Recently a guest from Siberia came to us, and the main problem was to feed with what she eats ... flour was not included in this list ... And if the main dishes were varied thanks to vegetables, then with desserts, especially for tea, I had to play to the fullest ...]

Inca Gold corn cake

Category: Confectionery

Ingredients
Finely ground corn flour	350 g
Sugar	200 g
Salt	pinch
Vanilla
Milk	500 ml
Butter	50gr
or
odorless vegetable oil	100 ml
Large eggs	4 things
Baking powder	1.5 tsp.

Cooking method

• Recently a guest from Siberia came to us, and the main problem was to feed with what she eats ... flour was not included in this list ... And if the main dishes were varied thanks to vegetables, then with desserts, especially for tea, I had to play to the fullest ...
• And the first in the search came across my summer photo of this cupcake - 100% corn! Without a gram of wheat flour! I remember that we liked it, but it didn’t come to a recipe.
• And since our guest, and we together with her, frankly enjoyed the aromatic and unusual taste, the recipe was drawn quickly and easily.
• Just a word of caution: not every cornmeal is suitable for this cake. It should be smaller than semolina, but larger than flour - it feels good when rubbed with your fingers - there is flour that squeaks like starch - this is not suitable for us: you will get a paste from which you cannot bake anything sensible. But if you feel small, small grains almost on the verge of touch, this is what you need.
• I.
• Heat milk with butter and salt, but don't boil!
• (If you are the same happy owner of a milk cooker as I am, the whole process of brewing a corn base will be quite easy for you. Heat the milk until the whistle blows).
• Mix the cornmeal, sugar, vanilla and pour in a thin stream into the hot milk, stirring thoroughly to avoid lumps.
• (I always use a whisk in a milk cooker to get it quickly and evenly. When a new product is introduced, the temperature of the milk decreases and the whistle stops - so wait for the whistle again and turn the heat down until it whistles slightly).
• II.
• Boil the mixture until thick. In consistency, it should be like semolina, not too thick, but not liquid either. When stirring with a spoon, a trace should remain in the corn mass.
• (It took me about 10 minutes in a milk cooker).
• If you are cooking in a regular saucepan, make sure that the mass does not burn!
• III.
• Remove the prepared mass from the heat, pour into another deep container, cool to such a temperature that the raw eggs do not boil when you add them.
• IV.
• Separate the yolks from the whites. Whisk the egg whites until they are strong.
• Add butter to the cooled mass (if butter - slightly warm melted) and then the yolks one by one, stirring with a whisk.
• Then gradually add proteins to the mass, stirring gently. For insurance, you can introduce a baking powder with the last portion of proteins.
• V.
• Pour the finished mass into a prepared form (preferably with a hole), greased with oil and sprinkled with corn flour, put in preheated to 180 gr. oven and bake for 40-45 minutes. Check readiness with a wooden skewer.
• Vi.
• Cool the finished cake in a mold, remove and decorate.
• While steeping cornmeal can help keep the cake dry, I would recommend using whipped cream for decoration or serving for juiciness.
• 
• I decorated the cupcake with cookies to the same theme, sealed them with cream and made wreaths on the border of the cake and cookies with the same cream, stuck green marzipan flowers - so that the hole in the center of the cake does not look like a bare well ... There could be more cream ...
• The cupcake turned out to be bright, sunny ... crumbly and some kind of special taste ... and you can't say that it is completely without flour!

Note

Such a defiant ... smile ... name - I gave the cupcake ...
I really wanted to highlight this one hundred percent corn recipe
It looks and tastes special, so why not pay tribute to Native Americans, for whom corn was the same food and bread as rice was for Southeast Asia.

Well, and smile at the illusion of the West - the eternal search for either the land of the treasures of Eldorado, or the gold of the Incas ... When, in fact, real gold that gives health and life - here it is - yellow grains that have absorbed the sunlight ...

I saw the idea here: 🔗

gorgeous!

Nagira, well, how well the cookies entered! It turned out to be a crown! Very impressive!

It's just great !!!
Both the recipe and the serving are super!

[Nagirochka]

Nagirochka, stunningly beautiful and probably just as delicious!
Maybe not in the subject, you can ask a question - the guest didn't eat wheat flour? Wheat intolerance?
Otherwise, I can't, for example, corn flour, the glycemic index is too high, but whole grain wheat please

But she can't have flour, she is sick or something, but if in terms of an excess of carbohydrates, then there is no difference between wheat or corn.

[Feofania, Arka, Twist, Alexandra,]

Feofania, Arka, Twist, Alexandra,
Girls, thank you all for the compliments! Soooo nice!

Alexandra, Thank you for your mark! And since corn is not allowed, then we will not see your experiments on refining?

And about honey. I deliberately did not write problems in the recipe, but Sergunok literally forces
The guest has a gluten intolerance. And in corn it is not

Nice cupcake! Straight_taki asks to be eaten !!! Thanks for the recipe I will have to try it somehow !!!

Beautyaaa! I haven't watched the roster yet, but I WANT it already!
Nagira, well, how beautiful

what a beauty !!! what a fine fellow !!!

[natapit]

natapit
Natasha, thank you!

[Irisha]

Irisha, baked your cupcake. We liked it very much - tender, slightly moist. Delicious
Thank you very much for the recipe!

🔗

[Twist]

Twist
Marina, what a nice cupcake you have! so yellow!
I'm glad you liked it! And I really envy that my wet one is crumbly ... that's why I advised not to spare the cream for decoration-tasting

Marisha, thank you for trusting the recipe and for the nice photo!

[Irisha!]

Irisha! The flour is probably different. We only sell one type. There was nothing to choose from. And I could not pass by such a cupcake.

[Nagira - Irisha]

Nagira - Irisha
Of course, I missed the Cupcake on the day the recipe was published, but then I came out with a wonderful design ... You veiled your name in the photo, but the handwriting ... compilation is the collection of elements in the photo, thoughtfulness down to the smallest details ... only you
Delighted! Conquered once again! 🔗

[Nagira - Irisha]

Nagira - Irisha
Of course, I missed the Cupcake on the day the recipe was published, but then I came out with a wonderful design ... You veiled your name in the photo, but the handwriting ... compilation - collection of elements in the photo, thoughtfulness to the smallest details ... only you
Delighted! Conquered once again! 🔗

Lana - Svetlanka
Thanks for your inspiring compliments! As always, you notice everything ...

And about honey. I deliberately did not write problems in the recipe, but Sergunok literally forces
The guest has a gluten intolerance. And in corn it is not

This heinous disease is called celiac disease. Poor children suffer that they are not allowed cakes and pastries. But thanks to your great forum, they have great alternatives. Thanks to everyone who created this forum and is working on it, sparing no effort and time!

[OlechkaE]

OlechkaE, belatedly to you - thank you for your attention and evaluation of the recipe

Irin, hello! Doesn't this cupcake look like hominy?

Irina, and hello to you!
No, hominy is just flour or cereal on the water. And here, as in pudding - after boiling, first the yolks are found, and then the whipped proteins. And baking powder is also present, so don't be afraid, you won't get a dense porridge
And in terms of humidity - my cupcake turned out to be not a bit wet, on the contrary, I advised serving with whipped cream to add juiciness

Irina, I like this recipe version the most. True, we have different cuts - probably because of different flours.
I still see pieces of candied lemon.

[Nagira]

Nagira, Irochka, I'm with a question. My cupcake didn't come out ... I looked, the girls were already baking, and I wanted to ask if the proportions of flour and milk were correct. I wanted half a portion, measured 250 milk, 170 flour. Either the flour is like that, but barely barely mixed it all, the dough is a lump. I read that it should be like semolina porridge, I started adding milk, so I poured another 200 ml), it looked like porridge.
Try again sometime, corn cake hunting

[Dashul]

My cupcake didn't come out

Dashulcompletely indigestible?

After baking, what is the structure of the dough?

Could it be the flour?

Irishka at the very beginning warns:

Just a word of caution: not every cornmeal is suitable for this cake. It should be smaller than semolina, but larger than flour - it feels good when rubbed with your fingers - there is flour that squeaks like starch - this does not suit us: you get a paste from which you can't bake anything sensible. But if you feel small, small grains almost on the verge of touch, this is what you need.

[Little baby]

Little baby,
The question about the structure is difficult ...
I wanted to bake for a child who can't eat cow products, gluten or eggs. Therefore, the milk was goat's, vegetable oil, and the eggs were flaxseed. But, probably, linseed is not applicable here. I made the consistency of the dough I needed (as it seemed to me), added 2 flaxseed eggs, baking powder, laid out in small molds. After 10 minutes the dough rose well, and then it turned out that the crusts had risen, but the inside was empty. When cooled, the crusts sank.
It tastes delicious !! But the view, of course ...
Somehow my hands will reach, I wanted to do it for myself on eggs. But the question of the ratio of flour and milk remained unclear



Matsala flour
I have 2 types, here one is like dust, and this one, Garnets, by the way, seemed exactly like grains.

[M @ rtochka]

M @ rtochka,
Dasha, it is a pity that the experiment with the replacement of eggs failed, but this is probably the main reason for the failure ...
Dasha, did you add 50 ml of vegetable oil to heated milk? it is not only an additional thinner of the corn mass, but most importantly - it to some extent prevents superfluous remember to absorb milk into corn flour, this is why fats are added to the yeast dough last, when the flour has already combined with all the prescription moisture ...
And yet - sugar added during cooking along with flour - also liquefies the mass ...
Although with flaxseed "eggs" I would have made the dough thicker in your place ... and added baking powder, because for heavy corn flour, baking powder and separately beaten eggs act as a baking powder, but you don't have that ...

Somehow my hands will reach, I wanted to do it for myself on eggs. But the question of the ratio of flour and milk remained unclear

Dasha, but everything will work out - after all, even a thick porridge, beaten eggs liquefy to a normal dough, more or less liquid, but quite suitable for baking
We brew corn flour so that the cake is juicy and not crumbly, because the grains of dry corn are very hard and difficult to soak even when ground.

[Irin]

Thanks, I will try
Irin, and what should be the dough at the exit? How sour cream or thicker? I got this pliable soft, but not liquid at all. Hands in molds crushed.
I added oil, yes, by the way, it did not interfere well. Ie dough separately, butter separately.
Here I read you and understand, if I read my posts from the outside, I would have decided that the girl clearly messed up something
So you have to repeat it unambiguously!