Syrup-soaked Cornmeal Cake with Roasted Pumpkin
Cornmeal and pumpkin cake is a delicacy that combines a soft and moist texture with the warm flavors of pumpkin and vanilla. This recipe is perfect for enjoying on cool autumn days or for any special occasion. Start by boiling the milk in a pot, adding sugar, salt, and oil. Stir constantly to ensure that the sugar dissolves completely and the ingredients combine well. It is important to bring the milk to a boiling point, but be careful not to let it boil too hard, as it may splash. Once the milk starts to boil, remove the pot from the heat and gradually add the cornmeal. Use a whisk to mix vigorously, ensuring no lumps form. This step will create a dense and homogeneous mixture. After obtaining a uniform mixture, let it cool slightly. Then, add the vanilla sugar, well-beaten eggs, baked and pureed pumpkin, as well as the semolina. Finally, incorporate the sifted flour along with the baking powder. Mix everything patiently until all the ingredients are well integrated into a homogeneous mass, being careful not to leave lumps. Prepare a heat-resistant dish measuring 26x34 cm, greasing it with a splash of oil to prevent the cake from sticking. Pour the cornmeal mixture into the dish and level the surface with a spatula. Preheat the oven to 190 degrees Celsius and place the cake in for about 45-50 minutes. It is essential to check the baking with a toothpick; it should come out clean, and the cake should have a nicely browned crust. Meanwhile, prepare a syrup from milk. Put the milk back on the heat and add the 4 tablespoons of sugar and the 2 packets of vanilla sugar, stirring until the sugar is completely dissolved. When the cake is ready, take it out of the oven and immediately pour the hot milk over it, allowing it to absorb. This step will make the cake incredibly fluffy and moist. Let the cake cool in the pan, then dust it with vanilla powdered sugar before cutting it into portions. Enjoy each piece, relishing the perfect combination of flavors and textures that will delight the taste buds of everyone who tries it. This cake is not just a dessert but a true sweet embrace in every slice.
Ingredients
- -1 ½ cup milk -1 cup sugar -1 teaspoon salt -¾ cup oil -2 cups cornmeal
- sifted -1 packet vanilla sugar -3 eggs -1 cup pumpkin
- roasted and mashed (about 350 g) -½ cup semolina -3 tablespoons flour -1 baking powder Others: -oil -1 cup hot milk -4 tablespoons sugar -2 packets vanilla sugar -powdered vanilla sugar
- for decoration
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