- 5 eggs
- 2 cups of flour
- 1 cup of sugar
- 1/2 cup of butter (melted)
- 1/2 cup of milk
- 1 teaspoon of vanilla
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 pinch of salt
- A handful of raisins
The first step is to sift the flour to avoid lumps and achieve an ideal dough. We then add the baking powder, baking soda, and a pinch of salt. We set it aside for later use.
In a large bowl, whisk the eggs and sugar until you achieve a pale yellow mixture. Add the liquid ingredients, which include the milk, vanilla, and melted butter at room temperature. The batter should be well combined.
Then we add the flour and raisins using folding motions until they are incorporated and form a thick batter. We place it in a rectangular mold that we have previously lined with parchment paper on the bottom and sides. This paper ensures that when we remove the gaceñiga, it will come out easily without breaking.
The dough should be baked for about 45 minutes at a temperature of 350°F (180°C). Be sure to keep an eye on it, especially as it starts to turn a golden color. To confirm that it’s ready, use the old toothpick technique; if it comes out dry, it means you can take it out of the oven and let it cool.
If you don't have parchment paper, grease the pan with butter and then dust it with flour. In this case, it's important to wait until the batter is cool before flipping the pan.
The gaceñiga can be enjoyed on its own or as a complement to tea, coffee, milk, and ice cream.