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Bolo de milharina
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| Bolo de Milharina Copo 250 ml 4 ovos 1 copo de açucar Meio copo de óleo 1 colher de manteiga 1 copo de leite 1 copo de queijo (uso taste) 1 copo de milharina ou polenta (ultimamente tenho usado metade de fine polenta, metade fine polenta, fica otimo de qquer forma) 1 colher de sopa de fermento em po Bater tudo no liquidificador e assar em forno médio ate ficar dourado. Forro a forma com papel manteiga, assim vc nao precisa untar e polvilhar, perfeito para quem e intolerante a gluten. | |
| Polenta cake | |
| Ingredients | |
| 1 cup | polenta |
| 1 cup | milk |
| 1 cup | sugar |
| 1/2 cup | vegetable oil |
| 1 tbs | butter |
| 1 cup | she shredded tasty cheese |
| 4 | eggs |
| 1 tbs | baking powder |
Method
Preheat oven to 180°C.
Grease and line base and sides of a cake pan with non-stick baking paper.
Put all the ingredients in the blender, process until the mixture is smooth.
Pour the mixture into your prepared tin and bake in the oven in the middle-lower spot.
Check the cake, insert a toothpick into the center of the cake, if it comes out clean it is done (about 40 minutes). If not, cook a few more minutes. The top should be light golden brown color.
Note: If you have time, before mix everything, mix just the milk (hot) with the polenta and let to rest for 30 min, the cake will be bigger and fluflier.
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