- 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 add the baking powder, baking soda, and a pinch of salt. We set it aside for later use.
In another large bowl, we beat the eggs and sugar until we achieve a pale yellow mixture. We add the liquid ingredients, specifically the milk, vanilla, and melted butter at room temperature. The mixture should be well combined.
Then we add the flour and the raisins using folding movements until they are integrated and form a dense batter. We place it in a rectangular mold, the bases and edges of which we should have previously lined with parchment paper. This paper allows the gaceñiga, when removed, to come out easily and not break.
The dough should be baked for about 45 minutes at a temperature of 350° F (180 °C). Do not stop watching it, especially when it starts to take on a golden color. To confirm that it is ready, use the old wooden toothpick technique; when it comes out dry, it indicates that 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 is important that once the batter has baked, you wait for it to cool before removing it from the pan.
The gaceñiga can be enjoyed alone or as a companion to tea, coffee, milk, and ice cream.