1/2 kg of fresh corn flour (aletria) for Knaife, bought at home
1 and 1/4 cups of melted butter
For the filling
2 tablespoons of cornstarch
1 cup of milk
2 tablespoons of orange juice
1 cup of cream
2 tablespoons of water
For the syrup
4 cups of water
2 cups of orange juice
1/2 tablespoon of lemon juice
1 tablespoon of water, well-soaked almonds
1/2 kg of fresh corn flour (aletria) for Knaife, bought at home
1 and 1/4 cups of melted butter
For the filling
2 tablespoons of cornstarch
1 cup of milk
2 tablespoons of orange juice
1 cup of cream
2 tablespoons of water
For the syrup
4 cups of water
2 cups of orange juice
1/2 tablespoon of lemon juice
1 tablespoon of water, well-soaked almonds
Open the corn flour and sift it over a clean cloth, leaving it to dry
While that's happening, prepare the cream filling: dissolve the cornstarch in milk, add orange juice and bring to a boil, stirring constantly with a wooden spoon until thickened
Remove from heat and let cool
Add the cream and orange juices. Reserve
Prepare the syrup: in a saucepan, combine water, orange juice, and lemon juice
Bring to a boil, stirring constantly with a wooden spoon until slightly thickened
Reduce heat and stop stirring as the syrup thickens
Let simmer until, when dipping a wooden spoon, the syrup is slightly thickened
Remove from heat, add well-soaked almonds. Reserve
Grease a 25x35 cm baking dish with butter
Take half of the corn flour (which should be dry) and line the baking dish, spreading evenly to leave no gaps
Spread the filling with the back of a spoon and cover with the remaining corn flour
Brush with melted butter, place in a preheated oven (200°C), and bake until golden brown
Remove from oven and brush with half of the cooled syrup
Serve warm
Serves 15 people
498 calories per serving
Note: If you use fresh cream, beat lightly to thicken slightly before using in the filling recipe.
