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By combining fine cornmeal or polenta with ordinary flour, you get a more
substantial texture to the loaf that works particularly well with savoury
ingredients. Makes one 20cm round or square cake, a loaf, or about 10 mini
cakes.
50g butter, plus a little extra for greasing the tin
1 small onion, peeled and finely chopped
1 tsp ground cumin
100g plain flour
100g cornmeal
1 tsp baking powder
tsp salt
tsp freshly ground black pepper
2 carrots (about 200g), peeled and grated
180g feta, crumbled
2 tsp dill fronds, finely chopped
3 eggs, lightly beaten
150ml milk
Warm the butter in a small frying pan over a medium-low heat and saut the
onion until soft and translucent. Add the cumin, stir for a minute, then set
aside to cool.
Heat the oven to 180C/350F/gas mark 4. Butter a 1.5-litre loaf tin, or a
loose-bottomed Victoria sandwich tin, and line with baking parchment. Butter
the parchment, too (you can also make smaller ones in muffin tins or mini loaf
tins, in which case simply butter the smaller moulds and dust with flour).
Sift together the flour, cornmeal, baking powder, salt and pepper. Stir in the
cooled cooked onion, grated carrot, feta and dill. In a small bowl, whisk
together the eggs and milk, then mix into the flour mixture until just
combined, and pour into the prepared tin (or tins).
Bake large cakes for 40 minutes, smaller ones for 12-15 minutes, until a
toothpick or skewer comes out with no crumbs attached. Leave to cool in the tin
for five minutes, then turn out on to a wire rack to cool completely.