Tamaya Blue Veggie Cake

Tamaya Blue Veggie Cake Recipe - Native American Cuisine

Region / culture: Native America | Preparation time: 20 minutes | Cooking time: 40-50 minutes | Servings: 8-10

Introduction

Tamaya Blue Veggie Cake is a delicious and nutritious dessert that is perfect for any occasion. Made with Tamaya Blue corn Pancake Mix and shredded carrots, this cake is a unique twist on a classic recipe.

History

The recipe for Tamaya Blue Veggie Cake has been passed down through generations in the Tamaya Pueblo tribe. The blue corn used in this recipe is a staple in Native American cuisine and is known for its rich flavor and health benefits.

Ingredients

1.5 cup melted butter
1.25 cup honey
4 eggs, at room temperature
3 tsp vanilla extract
2 cup Tamaya Blue corn Pancake Mix
2 cup unbleached white flour
0.5 tsp baking soda
1 tsp baking powder
1 tsp allspice
2 tsp cinnamon
2.5 cup packed shredded carrot soaked in juice of one lemon

How to prepare

Blend honey and butter.
Beat in the eggs one at a time.
Add the vanilla. Sift together the dry ingredients.
Add and mix the dry ingredients and shredded carrots alternately to the butter and honey mixture.
Do not overbeat.
Butter 2 loaf pans and divide the batter between them.
Bake at 350°F (177°C) for 40-50 minutes.

Variations

Add chopped nuts or raisins to the batter for added texture and flavor.
Substitute the shredded carrots with zucchini or sweet potato for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to blend the honey and butter thoroughly to ensure a smooth batter.

- Be sure to beat in the eggs one at a time to incorporate them evenly.

- Sifting the dry ingredients will help prevent lumps in the batter.

- Do not overbeat the batter once the dry ingredients are added to avoid a tough cake.

Serving Suggestions

Serve Tamaya Blue Veggie Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Baking at 350°F (177°C) for 40-50 minutes ensures that the cake is cooked through and has a golden brown crust.

Ingredient Substitutions

If Tamaya Blue corn Pancake Mix is not available, you can use regular cornmeal as a substitute.

Make Ahead Tips

Tamaya Blue Veggie Cake can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Dust the top of the cake with powdered sugar or drizzle with a glaze for a beautiful presentation.

Pairing Recommendations

Tamaya Blue Veggie Cake pairs well with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Tamaya Blue Veggie Cake in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Tamaya Blue Veggie Cake contains approximately 300 calories.

Carbohydrates

Each serving of Tamaya Blue Veggie Cake contains approximately 35g of carbohydrates.

Fats

Each serving of Tamaya Blue Veggie Cake contains approximately 15g of fats.

Proteins

Each serving of Tamaya Blue Veggie Cake contains approximately 5g of proteins.

Vitamins and minerals

Tamaya Blue Veggie Cake is a good source of Vitamin A and Vitamin C due to the shredded carrots used in the recipe.

Alergens

Tamaya Blue Veggie Cake contains eggs and wheat.

Summary

Tamaya Blue Veggie Cake is a nutritious dessert option that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a well-rounded treat.

Summary

Tamaya Blue Veggie Cake is a unique and delicious dessert that is perfect for any occasion. With its rich flavor and nutritious ingredients, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tamaya Blue Veggie Cake. It was a warm summer day, and I had just finished helping my neighbor with her garden. As a thank you, she invited me into her kitchen to share a special recipe she had learned during her travels in South America.

The vibrant blue hue of the cake immediately caught my eye as she pulled out a beautifully decorated cookbook. She explained that the cake was made from a rare type of corn called Tamaya Blue Corn, which was only grown in a small village in Peru. The corn was known for its unique color and sweet flavor, making it a prized ingredient in many traditional dishes.

As she walked me through the steps of making the cake, I was mesmerized by the intricate process and the care that went into each ingredient. From the freshly ground cornmeal to the vibrant blueberries that added a burst of color, every element seemed to come together in perfect harmony.

I watched in awe as she mixed the ingredients together, the sweet scent of corn filling the air. She explained that the secret to a light and fluffy cake was in the careful folding of the batter, ensuring that each ingredient was incorporated evenly.

As we waited for the cake to bake, she shared stories of her time in Peru and the people she had met along the way. I could sense the passion and love she had for the culture and the food, and it inspired me to learn more about the world beyond my small town.

When the cake finally emerged from the oven, its golden crust glistening in the sunlight, I could hardly contain my excitement. The aroma that filled the kitchen was intoxicating, a mix of sweet corn and juicy blueberries that made my mouth water.

As we sat down to enjoy the cake together, I could feel a sense of connection with my neighbor and the people she had met on her travels. The flavors of the Tamaya Blue Corn cake transported me to a faraway land, where the sun shone brightly and the air was filled with the scent of exotic spices.

From that day on, the Tamaya Blue Veggie Cake became a staple in my own kitchen. I would make it for special occasions, sharing the recipe with friends and family who were always amazed by its unique flavor and stunning appearance.

As the years went by, I continued to experiment with the recipe, adding my own twist with different vegetables and fruits. Each time I made the cake, I felt a sense of connection to my neighbor and the memories we had shared in her kitchen.

Now, as I pass on the recipe to my grandchildren, I hope that they too will feel the sense of wonder and excitement that I felt that warm summer day. The Tamaya Blue Veggie Cake is more than just a recipe – it is a reminder of the beauty and diversity of the world around us, waiting to be explored and savored one bite at a time.