Brazilian recipe
Cornmeal Cake with Cream
A classic, comforting cornmeal cake, enriched with cream and finished with a luscious coconut milk glaze.
0.0 / 5 by 0 Reviews
Ingredients
200 g margarine
2 cups sugar
4 eggs
1 tin cream, drained of whey
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk for the glaze
2 cups sugar for the glaze
2 cups sugar
4 eggs
1 tin cream, drained of whey
100 ml coconut milk
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk for the glaze
2 cups sugar for the glaze
Where to find ingredients
Find staples like margarine, sugar, flour, and eggs at local dry goods stores or supermarkets. Cornmeal and coconut milk are readily available in the baking or international food aisles of larger markets.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Add the sugar to the egg whites and continue to beat until well combined.
- Incorporate the margarine, egg yolks, cream, 100 ml of coconut milk, flour, and cornmeal into the mixture.
- Mix everything together until you achieve a uniform batter.
- Fold in the baking powder gently at the very end.
- Transfer the batter to a greased baking tin.
- Bake in a preheated oven at a medium temperature until the cake is golden and fully baked.
- Allow the cake to cool slightly after removing it from the oven.
- Combine the remaining 100 ml of coconut milk with the 2 cups of sugar to create the glaze.
- Pour this creamy mixture over the cake.
Observations
This cornmeal cake is a fantastic choice for afternoon tea or coffee. The pairing of cornmeal with cream results in a remarkably soft and moist sponge that is sure to please everyone.
Ratings and comments