柠檬玉米面蛋糕

特级初榨橄榄油，鸡蛋和牛奶使这款意大利风味的玉米面蛋糕更加滋润。并且它是无麸质的，开机。 Martha在“Martha Bakes”第810集上制作了这个食谱.

资料来源：Martha Stewart Living，2015年5月

3小时15分钟

25分钟

制作一个9英寸的蛋糕

总时间

预备

份量

产量

配料

1.

将烤箱预热至325度。将牛奶和柠檬汁混合在一个碗里;静置直至变厚，约5分钟。脉冲杏仁，蔗糖和食物处理器中的热情，直到精细研磨。将混合物转移到大碗中;在玉米面，发酵粉，小苏打和盐中搅拌。将油，鸡蛋和杏仁提取物加入牛奶混合物中，搅拌至混合。搅拌成玉米面混合物.
2.

用油刷一个9英寸的弹簧盘。将面糊倒入锅中。烘烤，旋转锅中途，直到蛋糕是金色的，插入中心的测试仪出来干净，大约55分钟。在电线架上彻底冷却。在服务之前，用糖果制造商的糖进行捣碎和粉尘。（蛋糕可以保存，覆盖，在室温下最多2天。）

Jamison
27.04.2023 @ 02:27

This recipe for Italian-style cornmeal cake is made even more moist with extra virgin olive oil, eggs, and milk. It is also gluten-free and dairy-free. Martha made this recipe on episode 810 of “Martha Bakes.” The recipe calls for almond flour, natural cane sugar, fine yellow cornmeal, baking powder, baking soda, salt, and almond extract. The cake is baked at 325 degrees for about 55 minutes in a 9-inch springform pan. It can be dusted with confectioners sugar before serving. This recipe is perfect for those with dietary restrictions or anyone looking for a delicious and moist cake.