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 heavy cream, drained
100 ml coconut milk (half of a small can)
2 cups all-purpose flour
2 cups 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 heavy cream, drained
100 ml coconut milk (half of a small can)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the glaze)
2 cups sugar (for the glaze)
Where to find ingredients
Margarine, sugar, eggs, all-purpose flour, and baking powder are standard pantry staples found in any supermarket. Heavy cream is typically found in the dairy section of most supermarkets. Cornmeal (fine ground corn flour) can be found in the baking aisle or the international foods section of larger supermarkets. It may also be available in specialty stores or Latin American markets. Coconut milk is usually found in the international foods aisle, often near Asian or Thai ingredients. If fresh markets are available, check for cornmeal, coconut milk and other fresh ingredients.
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 coconut milk, all-purpose flour, and cornmeal
- Mix everything until you have 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 and cooked 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 with cream makes the batter very soft and moist.
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