Torta de millo de Guitiriz
Levo uns días que non penso máis que en facer biscoitos para o almorzo…de feito, hoxe pola mañán fixen un combinado de tres biscoitos, xD! Esta torta de millo é pura delicia! En Guitiriz fana dentro dunha pota, cun vasiño e unha pedra no medio para que quede co buratiño, como é tradicional. Así, a torta queda moito maís húmida e esponxosa. Como non temos unha infraestructura tan chula coma a de Guitiriz, fixemos un truquiño de outra maneira para que quedara incriblemente saborosa e suave! Para facer a torta, procurade buscar unha fariña milla o maís munda posíbel para que a textura quede perfecta! Imos aló!
Ingredientes:
– 250 gramos de manteiga brandiña
– 250 gramos de azucre
– 6 ovos
– 1 culleradiña de anís
– reladura de medio limón
– 200 gramos de fariña milla
– 2 culleradas de fariña triga
– 1/2 sobre de fermento químico
– manteiga e fariña para o molde
– azucre en po para decorar
Preparación paso a paso:
1. Batemos a manteiga e o azucre durante uns minutos ata que quede ben cremoseiro.
2. Separamos as claras das xemas e engadímolas á mestura de manteiga, bantendo de novo.
3. Botamos o anís, a reladura de limón, as fariñas e mailo fermento, mesturando todo de novo.
4. Montamos as claras a punto de neve e cunha lingua reposteira imos mesturando todo con moito tino ata que estea ben integrado.
5. Untamos o molde con manteiga e fariña e vertemos a masa. Tapamos con papel de aluminio (para que quede ben esponxoso e húmido) e enfornamos a uns 240 graos durante 30 minutos ou ata que o escarvadentes cravado na torta saia limpo. E listo!
Agora só temos que deixalo arrefriar e esparexer azucre en po por riba. Se queredes un consello lambón, probade una anaquiño de torta de millo cun bo anaco de marmelo caseiro…puro vicio!!! 😀 A textura é un chisco distinta á dos biscoitos de sempre, mais aí está o interesante, a fariña milla dálle un toque ben orixinal e fai que sexa unha torta que semella que se derrete no padal. Non vos perdades unha das tortas máis saborosas e típicas de Galiza.
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Guitiriz corn cake
It’s been some days I just can’t stop thinking about preparing sponge cake to have for breakfast! In fact, this morning I had my oat milk with three pieces of different cakes 😀 However, this corn cake is really special! Have you ever tried a cake with cornflour? It’s so different!!! In Guitiriz, the place this cake is typical from, they prepare it inside a pot, putting a cup with a stone in the middle so the cake has got the famous hole in the middle. Thus, the cake is much more smooth and fluffy. As we don’t have pots which can go into the oven, we will do it differently, but with the same result 😉 To prepare it, the corn flour must be as ground as you can find it, so the texture is perfect! Let’s go!
Ingredients:
– 250 gr butter, room temperature
– 250 gr sugar
– 6 eggs
– 1 tsp anise
– 1/2 lemon zest
– 200 gr corn flour
– 2 tbsp plain wheat flour
– 1/2 sachet baking powder
– butter and flour for the mould
– powdered sugar
Step by step preparation:
1. Whisk butter and sugar until really smooth.
2. Separate yolks from whites and whisk yolks in.
3. Add anise and zest, flours and baking powder, whisking all again.
4. Whisk whites until it forms stiff peaks and then, using a spoon, mix all really slow until well integrated.
5. Butter and flour the mould and pour in the batter. Cover the mould with some tin foil (the tip to get the perfect texture!) and bake at 240ºC/460ºF for around 30 minutes or until a toothpick inserted in the middle comes out clean. And that’s it!
Now we just have to let it cool and sprinkle powdered sugar on top. If you want a piece of advice, just taste a piece of this cake and some homemade quince jelly…a piece of heaven!!! 😀 The texture of this cake is different from the wheat flour cakes, but that’s one of the things I most like! In fact, it looks like the corn flour ‘melts’ in your mouth! Wait no more and prepare this delicious Guitiriz corn cake, one of the most delicious and typical cakes from Galiza!
Qué boa pinta, sempre quixen probar esta torta! Tan galega que son e nunca a comín… Fíxome moita gracia o que contas de cociñala coa pedra ajajaja
Graciñas Eva!!! Eu tampouco a probara nunca ata que a fixen hihihi Temos tantas lambonadas que non damos feito 🙂