Ingredients:
- 4 eggs
- 100g butter at room temperature
- 1 1/2 cups (tea) sugar
- 1 cup of milk (tea)
- 1 can of cream (200g)
- ¼ cup (tea) of Castelo Lemon Juice
- 2 cups mimoso cornmeal
- 1 cup wheat flour (tea)
- 1 tablespoon baking powder
- 1 teaspoon fennel seeds
for coverage
- 1 cup icing sugar (confectioners)
- ¼ cup (tea) of Castelo Lemon Juice
Preparation mode:
Beat the egg whites in the mixer. Book on a plate. Add the yolks, butter and sugar to the mixer until you get a light and fluffy cream. Add the cream and the Castelo Lemon Juice. Beat one more minute.
Alternate the cornmeal and wheat flour with the milk. Turn off the mixer. and add the reserved egg whites to the dough with the sifted baking powder and fennel seeds. Place the dough in a medium cake tin with a central hole (23 to 24 cm in diameter), greased with butter and sprinkled with wheat flour and bake in a medium oven (180ºC), preheated, for about 40 minutes or until firm. and golden. Remove, wait to cool down and unmold.
Mix the icing sugar and lemon juice well to form a paste and drizzle over the cake. Cut into slices and serve.
