Beef Tongue in Tomato Broth
Corn Bundt Cake
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
8 Portions
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Ingredients
- 1 cup sweet corn
- 1 can sweetened condensed milk
- 1 cup almond flour
- ½ cup gluten free oats
- ½ cup (100 g) melted butter + to grease mold
- 2 eggs
- 1 tsp baking powder
- 1 tsp Vanilla
- all-purpose flour to flour the mold
- Powdered sugar or powdered monk fruit sweetener for garnishing optional
Ingredients
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Instructions
- Blend all the ingredients and pour into a pre-greased and floured mold. We recommend using the Instant Vortex Round Cake Pan.
- Be careful not to fill more than
¾ of the mold because the cake will puff up. - On the Instant Vortex control panel, press Bake and then set time to 25 Minutes and temperature to 350ºF (175ºC). Press Start.
- Once Add Food appears on the display, remove the basket and put the mold in. Put the basket back in the Instant Vortex.
- When done, let cool and unmold. Sprinkle with confectioner’s sugar.
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