Corn Cake with Strawberries

Corn Cake with Strawberries

60 min
Medium
1 serv.
328 g / 1 serv.
silicon (Si) Vitamin C cobalt (Co) selenium (Se) Vitamin A Choline

Rating

Average rating:—

Description

A fragrant cornmeal cake with fresh strawberries, lemon zest and almond flakes.

  1. Preheat the oven to 180°C. Grease the baking pan with butter and dust with corn flour.
  2. Melt the butter and cool to room temperature.
  3. Beat the egg with sugar until light and fluffy.
  4. Add the melted butter, lemon zest and lemon juice. Mix.
  5. Sift the corn flour with baking soda and a pinch of salt. Fold gently into the egg mixture until smooth.
  6. Chop the strawberries into small pieces and fold into the batter.
  7. Spread the batter in the prepared pan and smooth the top.
  8. Bake for 30-40 minutes until golden and a skewer comes out clean.
  9. Cool slightly, slice and serve.
864
263 kcal / 100 g
kcal
13.1 g
4.0 g / 100 g
Protein
102.4 g
31.2 g / 100 g
Carbohydrates
44.4 g
13.5 g / 100 g
Fats

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FAQ

How to cook Corn Cake with Strawberries?
Corn Cake with Strawberries. How to cook in 60 min. 864 kcal, P 13 / F 44 / C 102.
How many calories in Corn Cake with Strawberries?
864 kcal, protein 13 g, fat 44 g, carbs 102 g per serving.

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