Cornmeal Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 1 cake, 10 serving(s)
Categories
- Dessert
- Snack
- Brazilian
- South American
- Baking
- Easy
- Lunch/Snacks
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.
Hands-Free Mode Off
Equipment
30 cm cake pan, mixing bowls, whisk, sifter, oven
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup cornmeal
- 1 cup plain flour
- 1/2 cup canola oil (or any similar)
- 1 cup milk
- 1 tablespoon baking powder
Instructions
Pre-heat the oven at 200°C.
Lightly oil (or butter) a non-stick 30 cm cake pan.
Mix the eggs yolk with sugar and oil.
Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
Mix this to the eggs mixture.
Sift the flour with the baking powder and add to the mixture.
On a clean bowl whisk the eggs white and fold into the mixture.
Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
