Corn Flour Cake
|1 cup||yellow, plain corn flour|
|1/2 cup||corn starch (Maizena, Argo, etc.)|
|1/2 cup||wheat flour|
|2 teaspoons||baking powder|
|1 teaspoon||fennel, cinnamon, dried cloves (all powdered and mixed)|
|11/2 cup||coconut milk|
|dash of salt|
Beat thoroughly together the butter, sugar and salt and then add the eggs, one at a time.
Sift all dry ingredients and add them to the creamy batter gently, alternating with milk.
Pour batter in a small, round cake pan (greased and dusted with wheat flour). Bake in a pre-heated oven at 180 °C for 40 minutes or until golden brown.
Unmold, let it cool down, then dust cake top with extra refined sugar.
Note: If you prefer the corn flour "mix", you should not add salt because it already contains salt.