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 (half the bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
2 cups sugar (for the topping)
100 ml coconut milk (for the topping)
2 cups sugar
200 g margarine
1 can heavy cream (drained of whey)
100 ml coconut milk (half the bottle)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
2 cups sugar (for the topping)
100 ml coconut milk (for the topping)
Where to find ingredients
You can find cornmeal, heavy cream, and coconut milk in the baking or international aisles of most well-stocked grocery stores and supermarkets.
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, flour, and cornmeal
- Mix everything until the batter is uniform
- Add the baking powder last and fold in gently
- Transfer the batter to a greased baking pan
- Bake in a preheated oven at medium temperature until the cake is golden and fully baked
- 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 choice for afternoon coffee. The combination of cornmeal with heavy cream makes the cake batter incredibly soft and moist.
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