At Easter we talk about nothing else: cod, chocolate egg, dove pascal dominate all the guidelines of the kitchen! However, that doesn’t have to be the case. Despite a deep respect for the traditions of that date, the same as always can become monotonous and cloying, right? To solve this problem, Guia da Cozinha brought a recipe for practice capixaba cake!
Usually based on cod, heart of palm, roe and seafood, the dish has already won the hearts of several Brazilians. So, to change the menu, it is worth betting on this capixaba cake recipe, quite traditional during Easter in Espírito Santo! Watch step by step:
Handy capixaba cake recipe
Preparation time: 1 hour
Performance: 8 portions
Difficulty level: easy
Ingredients:
- 1 and 1/2 cups wheat flour (tea)
- 1/4 cup oil (tea)
- 1 glass of coconut milk (200 ml)
- 2 eggs
- 1/2 cup cornmeal (tea)
- 1 teaspoon(s) baking powder
- Salt and black pepper to taste
- Oil and wheat flour for greasing
Roof
- 1 sliced green pepper
- 1 sliced ripe tomato
- Chopped parsley to taste
- 1 sliced onion
- 1 cup of cooked or baked fish scraps
Method of preparation:
- Blend the flour, oil, coconut milk, eggs, cornmeal, salt and pepper in a blender.
- Add the yeast and mix with a spoon.
- Pour into a 26 cm diameter buttered and floured mould.
- Spread the topping ingredients mixed together and bake in a preheated medium oven for 40 minutes or until golden brown.
- Sprinkle with parsley and serve in slices.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
