Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, ugali keki (corn flour cake). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Ugali keki (corn flour cake) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Ugali keki (corn flour cake) is something which I’ve loved my whole life. They are nice and they look wonderful.
See great recipes for Ugali and eggs, Ugali keki (corn flour cake) too! Ugali (Corn Fufu) – Easy to prep, soft, very delightful and filling side dish. A perfect cornmeal side dish for greens, stews and proteins.
To begin with this particular recipe, we have to prepare a few components. You can have ugali keki (corn flour cake) using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Ugali keki (corn flour cake):
- Prepare 2 cups unga ya ugali (corn flour)
- Get 1/2 cup sugar
- Get 2/3 cup oil
- Prepare 4 eggs
- Take 1 cup milk
- Make ready 1 tbsp baking powder
- Take 1 tsp cardamon
- Get 1/4 tsp salt
Corn flour, or masa harina, is available at many larger grocers. Here it blends with corn meal, sugar, butter and cream in this luscious pudding-cake. I've made this corn cake many times and I absolutely love it. It is especially delicious on top of chilli.
Instructions to make Ugali keki (corn flour cake):
- Grease a 1/2kg baking tin. Preheat the oven to 180°
- Sift the flour twice (once if you used Dola, I used kisiagi unga) then whisk in the dry ingredients (baking powder, cardamon and salt).
- Beat the eggs slightly then add oil and whisk until well incorporated, add sugar gradually.
- Pour #3 into the mixing bowl with #2 and whisk well until you have a smooth consistency (should be slightly thicker than the pancake batter).
- Bake for 30 - 35 mins or until a toothpick insert comes out clean.
- Let it cool in the tin for 10mins then another 10 on the cooling rack.
- Enjoy with a cold glass of milk while still warm or a cup of tea when it's cooled kabisa.
I always double the recipe becuase it goes. This post may contain affiliate links. Please read my disclosure for more info. Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis. It is generally served as a side - the perfect accompaniment for stews, curries, or veggie.
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