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  • Corn Flour Cake (Brustengolo)

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    Corn Flour Cake (Brustengolo)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 1/2 c. sliced peeled cored Granny Smith apples
    • 2 Tbsp. freshly-squeezed lemon juice
    • 2 c. sugar
    • 3 1/2 stk butter melted, plus more for the pan
    • 3 1/4 c. corn flour plus a little extra for the pan
    • 1 1/2 tsp baking pwdr
    • 4 x Large eggs
    • 1/3 c. coarsely-minced pine nuts toasted golden
    • 1/3 c. coarsely-minced walnuts
    • 2 Tbsp. golden brown raisins coarsely minced, and soaked in
    • 2 Tbsp. anisette
    • 1/2 x lemon peel grated Pomegranate seeds Pomegranate molasses

    Directions

    1. Preheat the oven to 350 degrees.
    2. Place the apple slices in a bowl and sprinkle them with lemon juice. Set aside.
    3. In a large bowl, place the sugar and melted butter and mix well. Mix in the flour and baking pwdr, then beat in the Large eggs till the mix is smooth. Add in the pine nuts, walnuts, raisins, anisette and lemon peel. Mix in the apples and stir well to combine.
    4. Butter and flour a 9-inch springform pan and pour in the batter. Bake 1 hour and allow to cold before slicing. Garnish with pomegranate seeds and pomegranate molasses.
    5. This recipe yields 6 servings.

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