- Prep
- 1 min
- Cook
- 30 min
- Total time
- 31 min
- Yield
- 12 servingsPreparation time: 1 hourDifficulty: Easy
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Creamy cornmeal cake, rich in cornmeal and sugar, with a soft texture and pleasant flavor, perfect for moments of celebration or afternoon coffee.”
What you need to know
- Batter is prepared in the blender, ensuring a creamy texture.
- Addition of parmesan cheese and fennel optional, adding flavor and texture.
- Proper oven temperature is crucial for a golden and firm cake.
Ingredients
Main
- 3 eggs
- 2 cups of sugar
- 1 cup of cornmeal
- 1 cup all-purpose flour
- 1 cup of oil
- 1 cup milk
- 1 tablespoon baking powder
- 1 pinch of salt
- 100g of grated parmesan cheese (optional)
- 1 teaspoon of fennel (optional)
Instructions
Principal
- Preheat the oven to 180°C and grease a rectangular (or bundt) pan with butter and flour.
- In the blender, beat the eggs, sugar, oil, and milk for about 3 minutes until you get a homogeneous mixture.
- Add the cornmeal, wheat flour, and salt, and beat again for another 2 minutes.
- If desired, add the grated parmesan cheese and fennel seeds to give the recipe a special touch.
- Lastly, add the baking powder and mix gently with a spoon, just to incorporate.
- Pour the batter into the prepared pan and bake for approximately 40 to 50 minutes, or until the cake is golden and firm to the touch.
- To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's ready!
- Remove from the oven and let cool before unmolding.
Chef's tips
- Gently knead the dough to prevent the formation of large bubbles.
- Check the doneness of the cake carefully, as the cake changes quickly.
- Let the cake rest for 10 minutes before unmolding for a better appearance.
Variations
- Add a teaspoon of cinnamon for a more pronounced flavor.
- Include 100g of chopped nuts for a crunchy texture.
- Use 1 cup of brown sugar for a cake with a more intense flavor.
Substitutions
- The oil can be swapped for melted butter.
- If you don't have milk, use water with a little lemon juice.
- Cornmeal can be substituted with ground oats.
How to store
Let the cake cool completely before storing in an airtight container. Lasts up to 3 days in the refrigerator.
Can it be frozen?
The cake cannot be frozen, as it loses texture and flavor after defrosting.
What to serve with
Serve with a scoop of vanilla ice cream or a scoop of dulce de leche for a perfect afternoon coffee.
Frequently asked questions
Can I add more yeast for a fluffier cake?
Add carefully, as too much can make the cake too fluffy and unstructured.
What to do if the cake is too moist?
If the cake turns out soggy, it might have been overcooked. Next times, reduce the cooking time by 5 minutes.
Can I make this cake with other types of sugar?
You can use powdered sugar or even brown sugar, but the texture and flavor may vary.
Can I make this cake with powdered sugar?
Yes, you can use powdered sugar, but remember that it can affect the flavor and texture of the cake.
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