Basic cake with different types of flour: corn, buckwheat

[Preparation:]

Basic cake with different types of flour: corn, buckwheat

Category: Bakery products

Ingredients
Wheat flour	80 g (160 g)
Corn flour	80 g (160 g)
Kefir	180 g (360 g)
Granulated sugar	40 g (80 g)
Eggs C0	1 PC. (2 pcs.)
Margarine (butter, vegetable oil)	25 g (50 g)
Baking powder	1/2 tsp (1 tsp)
Salt, vanillin	Taste

Cooking method

• This recipe is suitable for both an oven and a multicooker. It was interesting for me to bake a cupcake in a slow cooker.
• Here are the number of ingredients for 2 volumes at once: the 1st one is designed for the little Redmond RMC-01, where the cake was baked, the 2nd one - for a larger multicooker.
• Preparation:
• Melt the margarine, dissolve granulated sugar in it, add kefir, an egg, mix thoroughly. In a separate bowl, mix wheat and corn flour, salt, baking powder, vanillin. We combine all the ingredients and knead the dough. The dough turns out like a pancake, thick, but well-flowing.
• Lubricate the multicooker bowl with butter and pour the dough into it.
• 
• During the baking time, the cake increases by about 2 times.
• 
• My cupcake was ready in 1 hour on Bake mode. Larger volumes may take longer. We take out the cupcake using a double boiler.
• 
• The cake tastes juicy, but not sticky, has an elastic porous structure, a unique corn flavor and a very beautiful yellow color.
• 
• From the specified amount of ingredients for a small multicooker, a cake weighing 450 g turned out. If someone bakes it from the full norm of products, I will be grateful for information on the weight of the finished cake
• Buckwheat cake with prunes
• The composition is the same, but instead of corn flour there are 80 (160) g of buckwheat flour, as well as a handful of prunes, cut into small pieces and rolled in flour.
• The dough turns out thick, because buckwheat flour absorbs liquid strongly.
• 
• Prunes go well with buckwheat flavor.
• Rises well, about 2 times
• 
• The finished cake reminded me, rather, of sweet bread.
• 

The dish is designed for

6 (12) servings

Time for preparing:

1.5 h

Cooking program:

Handles + multicooker

Note

If desired, you can put raisins, nuts, etc. into the dough, not wet additives, but sprinkle the finished cake with powdered sugar or cut lengthwise and grease with jam.
I poured a caramel sauce made from milk and toffee on a completely cooled cake.
For those with a sweet tooth, you can add more sugar to the dough.
I would not completely abandon wheat flour, since corn flour does not rise well

Gorgeous, I will definitely do it in baby too.

[Sedne]

Sedne, thanks, I will be glad if you like the result!

Today I baked a cake (corn flour) according to your recipe in the oven, only I added milk instead of kefir, but most importantly, my wife liked it. She said that it tasted like Ufa, now you need to add peanuts. In general, she loves dry muffins. Great!

[Yuri198]

Yuri198, to your health! How nice that there are such caring husbands
And that's why the recipe is basic, which implies the introduction of those additives that everyone likes! It will be delicious with nuts!

I made a double portion with corn flour in a Sinbo sbm-4711 bread maker, a small batch and baking for 60 minutes, it turned out to be a raw brick, apparently, the HP temperature is not enough?

[listika]

listika, it seems to me that there is too much dough for this diameter, try 1.5 servings, my dough layer was quite small

[Mandarinka @]

Mandarinka @I'll have to try

[Marinochka]

Marinochka, took this cake for a cake for a man with an allergy to gluten and eggs.
Instead of an egg - 1 tbsp.l. flax bran steamed with boiling water. Instead of wheat flour - almost 2 tsp. psyllium. And added cornmeal to the eye.
Hell in Redmond 01, not much rose, but there are holes! That is, clearly a cake, not a monolith.
Thank you!!