Brazilian recipe
Cornmeal Cake with Cream
A classic and comforting cornmeal cake, enriched with cream and finished with a creamy coconut milk topping.
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Ingredients
200 g of margarine
2 cups of sugar
4 eggs
1 can of heavy cream, drained
100 ml of coconut milk (half a standard bottle)
2 cups of all-purpose flour
2 cups of cornmeal
1 tablespoon of baking powder
100 ml of coconut milk (for the topping)
2 cups of sugar (for the topping)
2 cups of sugar
4 eggs
1 can of heavy cream, drained
100 ml of coconut milk (half a standard bottle)
2 cups of all-purpose flour
2 cups of cornmeal
1 tablespoon of baking powder
100 ml of coconut milk (for the topping)
2 cups of sugar (for the topping)
Where to find ingredients
Ingredients can be found at most grocery stores. Coconut milk is often found in the international foods aisle.
Preparation method
- Beat the egg whites until stiff peaks form
- Add the sugar to the egg whites and beat a little more
- Incorporate the margarine, egg yolks, heavy cream, 100 ml of coconut milk, all-purpose flour, and cornmeal
- Mix everything until a uniform batter is obtained
- Add the baking powder last and mix gently
- Transfer the batter to a greased baking pan
- Bake in a preheated oven at medium temperature until the cake is golden brown 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
Observations
This cornmeal cake is an excellent option to accompany your afternoon coffee. The combination of cornmeal and cream makes the batter very soft and moist.
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