Bertolina Cake – a delicious recipe with flour, corn flour, sugar, onion, lard, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the onion finely and saute it in a pan with the lard, covered, for approximately 10 minutes. It should be soft without browning, add some water if necessary.
2
Place the two types of flour in a bowl with the sugar, add the grated lemon peel, the sauteed onion and enough milk for the batter to not be too firm. Stir and combine well and, if necessary, add more milk.
3
Place the batter in a heavy-bottom non-stick pan greased with some oil.
4
Level the top off and make a few holes with your fingers in the surface.
5
Cover the pan, place it on the stove on low heat and cook for 10 to 15 minutes, flip it over as if it were an omelet by using a lid and cook until done.
6
Serve sprinkled with powdered sugar. (It is also possible to bake the cake in the oven at 170C for approximately 30 minutes.)
907
kcal
Calories
18
g
Fat
167
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/4 cups flour, 1 3/4 cups corn flour, 3/4 cup sugar, 1 onion I used a yellow onion, and more.
Yes, Bertolina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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