- 5 eggs
- 200 g corn flour
- 1 dash of aniseed liqueur
- 100 ml of extra virgin arbequina or empeltre olive oil
- 200 ml milk
- 200 g of sugar
- lemon zest
- 1 teaspoon cinnamon
- 1 teaspoon aniseed seed (matalauva)
- 3 teaspoons of baking powder
Gofio is a roasted cereal typical from Canary Islands. It’s been a long time since I’ve tasted gofio, in my last visit to the Canary Islands, and whenever I go there I love to eat gofio desserts. My friend Susana, who has family in La Palma, gave me this gofio corn flour as a present and always brings me a little package. Susana is also the great graphic designer of all the müesli labels.
The cereal can be wheat flour or corn, its characteristic toasted flavor gives a special touch to the desserts and it is also great for breakfast mixed with milk and it is a very complete breakfast to start the day.
Gofio mousse is also very good but as the highest percentage used for this dessert is cream, I decided to prepare a lighter sweet and also gluten-free for those with allergies.
As you can see, the cake is very fluffy despite the use of corn flour and I had it for breakfast with a milk of golden late turmeric and Emma’s Müesli Gluten Free with red fruits
Instructions to make the Roasted Corn Sponge Cake Gluten Free:
- Preheat the oven to 180°C
- Separate the yolks from the whites
- Beat the egg yolks with the sugar with a whisk until it becomes a smooth dough.
- Add the extra virgin olive oil, milk, cinnamon, aniseed and the grated lemon zest and beat.
- Sieve the flour and yeast and pour the previous mixture over the flour mixing well with the wooden spoon or silicon spatula, turn continuously until a homogeneous dough is left.
- Mount the egg whites on a snowy spot and add them to the previous mixture.
- Add a dash of aniseed liquor and mix well with the wooden spoon to prevent the mixture from going down.
- Grease and line a mould with baking paper and pour in the mixture.
- Put it in the oven for 40-45 mins or until it comes out dry when you prick it with a fine knife.
- Leave to cool for 10-15 minutes and then remove from the mould and leave to cool on a wire rack.