Recipe
Gaceñiga
Spongy Cuban gaceñiga with raisins, baked in a pan: the versatile sweet to accompany coffee, milk, tea or ice cream.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings8 servings
- DifficultyEasy
Gaceñiga is the wildcard of Cuban sweets: it fits into any meal and pairs with countless foods. It is the companion of coffee, the best partner for ice cream, ideal for dipping in milk and goes wonderfully with tea.
It is a versatile recipe that you can make great use of. Enjoy it!
Ingredients
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Method
- Sift the flour to avoid lumps and achieve an ideal batter.
- Add the baking powder, the baking soda and the pinch of salt. Set this dry mixture aside.
- In another large bowl, beat the eggs with the sugar until you obtain a pale yellow mixture.
- Add the liquid ingredients: the milk, the vanilla and the melted butter at room temperature. Mix until everything is well incorporated.
- Incorporate the reserved flour and the raisins with folding movements until a dense batter forms.
- Line the bottom and sides of a rectangular pan with parchment paper, so that the gaceñiga comes out easily and does not break. If you do not have paper, grease the pan with butter and dust it with flour.
- Pour the batter into the pan and bake at 350 °F (180 °C) for about 45 minutes. Watch it, especially when it starts to brown.
- Check that it is ready by piercing it with a wooden skewer: if it comes out dry, remove it from the oven.
- Let it cool before unmolding; if you greased the pan instead of using paper, wait until it is completely cool to turn it over.
