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. 200 ml) heavy cream, without whey
100 ml coconut milk (half a standard glass 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. 200 ml) heavy cream, without whey
100 ml coconut milk (half a standard glass 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
You can find these ingredients at most grocery stores and supermarkets. Coconut milk is typically located in the international foods aisle or near 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, heavy cream, 100 ml coconut milk, all-purpose flour, and fine cornmeal
- Mix everything until you get 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 cooked through
- Let the cake cool slightly after removing it from the oven
- Mix the remaining 100 ml coconut milk with 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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