Bertolina Cake

• 3 1/4 cups flour
• 1 3/4 cups corn flour
• 3/4 cup sugar
• 1 onion I used a yellow onion
• 4 tablespoons lard or extra virgin olive oil
• 1 cup milk
• 1 lemon
• 2 tablespoons powdered sugar

1. Slice the onion finely and saute it in a pan with the lard, covered, for approximately 10 minutes. It should be soft without browning, add some water if necessary.
2. Place the two types of flour in a bowl with the sugar, add the grated lemon peel, the sauteed onion and enough milk for the batter to not be too firm. Stir and combine well and, if necessary, add more milk.
3. Place the batter in a heavy-bottom non-stick pan greased with some oil.
4. Level the top off and make a few holes with your fingers in the surface.
5. Cover the pan, place it on the stove on low heat and cook for 10 to 15 minutes, flip it over as if it were an omelet by using a lid and cook until done.
6. Serve sprinkled with powdered sugar. (It is also possible to bake the cake in the oven at 170C for approximately 30 minutes.)

flour, corn flour, sugar, onion, lard, milk, lemon, powdered sugar

Taken from www.yummly.com/recipe/Bertolina-Cake-530953 (may not work)