Brazilian recipe
Cornmeal Cake with Heavy Cream
A classic, comforting cornmeal cake enriched with heavy cream and finished with a creamy coconut topping.
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Ingredients
4 eggs
2 cups sugar
200 g margarine
1 can heavy cream (drained of whey)
100 ml coconut milk (for the batter)
2 cups wheat flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
200 g margarine
1 can heavy cream (drained of whey)
100 ml coconut milk (for the batter)
2 cups wheat flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
All ingredients can be found in the baking and international aisles of most local supermarkets. Cornmeal and coconut milk are typically stocked alongside other grains and baking supplies.
Preparation
- Beat the egg whites until stiff peaks form
- Add the sugar to the egg whites and beat a little more
- Incorporate the margarine
- Add the egg yolks
- Add the heavy cream
- Add the 100 ml of coconut milk
- Add the wheat flour and cornmeal
- Mix everything until the batter is smooth
- Add the baking powder last and mix gently
- Transfer the batter to a greased baking pan
- Place in a preheated oven at medium temperature until the cake is golden and baked through
- Let the cake cool slightly after removing it from the oven
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar for the topping
- Pour this creamy mixture over the cake
Notes
This cornmeal cake is an excellent choice for afternoon coffee. The combination of cornmeal with heavy cream makes the cake batter very soft and moist.
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