Dominican Arepa Dulce De Maiz | Cornmeal Coconut Cake with Pumpkin | Torta Dominicana

Ingrédients

• 2 cups of whole milk
• 1+1/2 cups evaporated milk
• 2+1/2 cups of coconut milk
• 1 can pumpkin puree.
• 3 Tablespoons of Brown Butter.
• 2 cups of cornmeal
• 1/2 teaspoon of Sea Salt
• 1-1/2 cup of brown sugar
• 1 teaspoon pumpkin pie spice
• 4 cinnamon sticks
• 1/2 cup of raisins
• 1 Tablespoon of brown butter

Préparation

1. 1

   Heat oven to 350ºF. Butter an enameled cast iron casserole or baking dish

2. 2

   In a large pot, add the whole milk, evaporated milk, coconut milk, pumpkin puree, brown butter, cornmeal, salt, sugar, and pumpkin pie spice. After everything is combined, add the cinnamon sticks.

3. 3

   Put the pot with the mixture on the stove over medium heat, stirring constantly to avoid sticking - about 5-7 minutes. The mixture will cook quickly, so don’t take your eyes off the pot.

4. 4

   When the mixture starts to boil, lower the heat and continue stirring until you reach a consistency like grits. Remove from the heat, and remove the cinnamon sticks.

5. 5

   Mix raisins with a Tablespoon of flour and shake off the excess. This will prevent raisins from sticking to each other and sinking to the bottom of the cake. Add to the mixture and combine.

6. 6

   Pour mixture on previously buttered enameled cast iron casserole or baking dish and bake uncovered for about 45 minutes to an hour, or until a toothpick comes out clean. It should be golden brown on top.

7. 7

   Let it cool down to room temperature completely before removing from the pan. See notes

8. 8

   Serve with hot chocolate or coffee.