Delicious sponge cake with corn and carrot, covered with orange marmalade, which gives a delicious touch, we love to enjoy it with a family rich coffee.
Learn more about Sol Navarrete
Ingredients10 portions
Preparation
Preheat oven to 180 degrees
The 20gr flour is put into the carrot, stirred and reserved.
In a bowl you put butter, sugar and eggs, mix.
The dry ingredients are incorporated: flour and royal sifted
The ground corn is incorporated, mixed, then the carrot and mixed.
In a mold for previously greased and floured pancake pour the mixture.
It is baked for 40 minutes.
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