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Bizcochón de Gofio (Gofio Sponge Cake)

5 eggs, 200 g wheat gofio, 1 handful pitted raisins, 1 handful chopped walnuts, 1 splash aniseed liqueur, 70 ml sunflower oil, 200 ml milk, 200 g sugar, lemon zest, cinnamon, aniseed, 3 teaspoons of yeast, icing sugar.

Whisk the yolks with the sugar, oil, milk, cinnamon, raisins, walnuts, aniseed and lemon zest. Add the gofio and yeast. Whisk the eggs to form stiff peaks and add to the mixture. Pour into a greased baking tin and bake at 180°C for around 45 minutes. Sprinkle with icing sugar after removing the cake from the tin, as preferred.


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