Brazilian recipe
Cornmeal Cake with Table Cream
A classic, comforting cornmeal cake enriched with table cream and finished with a sweet coconut glaze.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can table cream (drained of whey)
100 ml coconut milk (divided)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
2 cups sugar (for the glaze)
2 cups sugar
4 eggs
1 can table cream (drained of whey)
100 ml coconut milk (divided)
2 cups all-purpose flour
2 cups cornmeal
1 tablespoon baking powder
2 cups sugar (for the glaze)
Where to find ingredients
All ingredients are staples available in the baking or international aisles of most supermarkets and grocery stores.
Preparation
- Beat the egg whites until stiff peaks form
- Add the sugar to the egg whites and beat a little more
- Incorporate the margarine
- Add the egg yolks
- Add the table cream
- Add 100 ml of the coconut milk
- Add the all-purpose flour
- Add the cornmeal
- Mix everything until the batter is uniform
- 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 fully cooked
- Allow the cake to cool slightly after removing it from the oven
- Mix the remaining 100 ml of coconut milk with the 2 cups of sugar for the glaze
- Pour this creamy mixture over the cake
Notes
This cornmeal cake is an excellent choice to serve with afternoon coffee. The combination of cornmeal and table cream ensures the cake remains incredibly soft and moist.
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