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The corn cake is a traditional dessert with two versions: the sweet (this recipe) and the salted. Both are delicious, but we start with this version because it’s very simple. It contains corn (duh!), butter, eggs, semolina, milk, cinnamon, sesame seeds and manjarblanco. Great especially for a cold afternoon. This recipe is for 6-8 people.

Ingredients:

• 2 cups of corn kernels
• 200 g (7 oz) of margarine
• 4 eggs
• 1 1/2 cups of semoline
• 2 cups of fresh milk
• 1 cup of sugar
• 1/8 teaspoon of anisette
• Salt
• 1 stick cinnamon
• 1 teaspoon of baking powder
• 1 teaspoon of browned sesame seeds
• 1 cup of manjarblanco (approximately)
• 2 tablespoons of vegetable oil

Preparation:

Boil in a pot the milk with the cinnamon, the margarine and 1/2 cup of sugar. Let it cool down and add the semoline (not at the flame, we don’t want lumps, do we?).

Blend the kernels with 1 cup of water and add the rest of the sugar, the baking powder, the anisette and the oil. Mix good and pour the milk; add the salt. Cook on a low flame, stiring: we need to dry the preparation a little.

Beat the egg whites to form peaks, and beat (in another bowl) the yolks to get a clear yellow. Add the yolks to the previous preparation “envolving” it; repeat in the same way with the whites.

Take a cake tin, grease and flour it. Pour the half of the pastry; spread the manjarblanco carefully and cover with the resto of the pastry.

Sprinkle the browned sesame seeds and get into the preaheated oven (350º F, 180º C) for 30 minutes.

Note: If you like, you can add raisins to the pastry.

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