Brazilian recipe
Cornmeal Cake with Cream
A classic and comforting cornmeal cake, enriched with heavy cream and finished with a creamy coconut milk topping.
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Ingredients
200 g margarine
2 cups sugar
4 eggs
1 can heavy cream, drained
100 ml coconut milk (half the bottle)
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
2 cups sugar
4 eggs
1 can heavy cream, drained
100 ml coconut milk (half the bottle)
2 cups all-purpose flour
2 cups fine cornmeal
1 tablespoon baking powder
100 ml coconut milk (for the topping)
2 cups sugar (for the topping)
Where to find ingredients
Ingredients like flour, sugar, eggs, margarine, baking powder, and heavy cream can be found in most supermarkets. Fine cornmeal and coconut milk are available in the international foods aisle of larger supermarkets or in specialty stores.
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 a uniform batter is obtained
- 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 baked 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 topping
- 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 heavy cream makes the batter very soft and moist.
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