Preparation
- Cream the butter and sugar.
- Add the eggs and mix well.
- Pour in the corn flour and mix.
- If the mixture is too try, add 5 or even 10cl of milk, then add the anisette and vanilla seeds.
- Place the mixture in a round or rectangular greased cake tin.
- Dice the candied papaya slice and press the cubes lightly into the mixture.
- Bake at 175° Celsius for 35 minutes.
- Test the cake by inserting the tip of a knife. If the knife comes out dry, the cake is cooked.
- Allow to cool, then enjoy!
Choose from candied papaya, raisins (steeped in rum), guava jam, etc. Succulent !
