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
100 ml coconut milk (half a bottle)
1 can table cream, drained
4 eggs
100 ml coconut milk (for the topping)
2 cups sugar
200 g margarine
2 cups sugar (for the topping)
2 cups cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 can table cream, drained
4 eggs
100 ml coconut milk (for the topping)
2 cups sugar
200 g margarine
2 cups sugar (for the topping)
2 cups cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
Where to find ingredients
All ingredients are staples available in the baking or international aisles of most supermarkets and grocery stores.
Preparation method
- Beat the egg whites until stiff peaks form.
- Add the sugar to the egg whites and beat a little longer.
- Incorporate the margarine, egg yolks, table cream, 100 ml of coconut milk, all-purpose flour, and cornmeal.
- Mix everything until the batter is uniform.
- Add the baking powder last and fold it in gently.
- Transfer the batter to a greased baking pan.
- Place in a preheated oven at medium temperature until the cake is golden and fully baked.
- Wait for 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 topping.
- Pour this creamy mixture over the cake.
Observations
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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