Bobota: greek corn cakes/w syrup
1 Lg pan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter, softened |
| 6 | tablespoons | Sugar |
| 6 | Eggs separated | |
| 2 | Boxes,8.5oz each of corn | |
| Muffin mix | ||
| 1¼ | cup | Milk |
| 2 | teaspoons | Baking powder |
| Dash salt | ||
| 1½ | teaspoon | To 2 of almond extract |
| Syrup: | ||
| 2½ | cup | Water |
| 3 | cups | Sugar |
| 3 | Lemon slices | |
| 1 | Cinnamon stick | |
| Almonds/ marachino cherries | ||
| Variations: see below | ||
| 1 | Box muffin mix | |
| 1 | cup | Milk |
Directions
This recipe uses a box mix which modern Greek ladies use to make this delicious but unsual corn/bread/cake dessert.
Cream butter and beat in sugar well.Beat in 6 yolks and add and stir, do not beat in: muffin mix, milk, baking powder, salt and extract.Fold in stiffly beaten egg whites. Pour into a greased 10 x 14 pan and bake 350 for 40 minutes or done. Remove to oven and cool to warm. cut into squares on the diagonal. Pour over the hot syrup which was previously boiled until thick for about 20 minutes.
Sprinkle with almonds and garnish each piece with a marachino cherry.Note: for a richer cake prepare the above recipe but only use 1 box mix and 1 cup milk, plus remaining ingrdients. Pour into a 9 x 13 pan and bake 35 to 40 minutes.