Brazilian recipe
Cornmeal Cake with Cream
A classic and comforting cornmeal cake, enriched with cream and finished with a creamy coconut milk glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can (approx. 200ml) cream, drained
100 ml coconut milk (half of a standard bottle)
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 can (approx. 200ml) cream, drained
100 ml coconut milk (half of a standard bottle)
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
Ingredients can be found in most supermarkets and grocery stores. Coconut milk is usually available in the international foods aisle or with canned goods.
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, cream, 100 ml coconut milk, all-purpose flour, and cornmeal
- Mix everything until you obtain a uniform batter
- 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 coconut milk with the 2 cups sugar for the glaze
- 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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