First, start with a recipe that will loosely resemble your finished product. When we had a box of recipe cards, dad would look at the card and make something that loosely resembled what was on the card, or maybe not use the card at all. When the digital age struck, dad viewed the original and never actually followed recipe, as sacred and never to be touched. Instead there were notes throughout on how to modify the directions to get the results dad wanted.
Whenever I asked for cooking directions, It was clear I was expected to know basic things about baking. lIt should be slightly softer than bread dough or add just enough water to the pastry so the dough sticks together, but is not sticky. Luckily, I learned these things from stealthily punching the bread down for him while it was rising and eating the bits of pastry when I thought no one was watching.
On week days it was cereal and milk before school, pancakes with some sort of preserved fruit from the summer was usually tossed in on the weekends and often Grain cake was the staple food in our house on Sundays. Mom or dad would whip up a batch with the grain of the week and we would eat it with peanut butter, berries and syrup. I’m not sure where the recipe I have came from, but I think it was originally sent to Rebekah
I use melted butter and sunflower oil and separate the eggs. I turn the yolks into an emulsion by slowly adding the hot oil while I whip it, then I add the sugar slowly and keep blending until the mixture is stiff like whipped cream. I use 1/2 yogurt and 1/2 water because we never have milk in the house. I omit the flour completely and use wheat bran and germ instead. Because these other parts of the wheat seed are so fluffy, I increase that to a little less than 2 cups. I use 1/2 to 3/4 Cup brown sugar.
Today I added 2 tsp cinnamon, 1/4 cup sunflower seeds, a dash of pumpkin seed and some raisins. I always use a 9” square pan instead of a 12” one. Make sure you set the oven to 200°c. That’s about 390°F. Enjoy!
I'd use olive oil instead of canola and egg whites instead of eggs and cut back the sugar to 1 cup substituting applesauce for sweetness. It should be a thick dough but a little more fluid than scone dough. xo O.k. now get back to studying for the next hour. (-;
Ingredients
* 4 eggs
* 2 cups sugar
* 1 cup cornmeal
* 1 cup plain flour
* 1/2 cup canola oil (or any similar)
* 1 cup milk
* 1 tablespoon baking powder
Directions
1. Pre-heat the oven at 200°C.
2. Lightly oil (or butter) a non-stick 30 cm cake pan.
3. Mix the eggs yolk with sugar and oil.
4. Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
5.Mix this to the eggs mixture.
6. Sift the flour with the baking powder and add to the mixture.
7. On a clean bowl whisk the eggs white and fold into the mixture.
8. Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.