This handmade cornmeal cake has an incredible result and it’s impossible not to want to repeat a piece after tasting it!
Homemade Cornmeal Cake
Servings
14
servingsPrep time
20
minutesCooking time
50
minutesThe dough for this homemade cornmeal cake is fluffy and very tasty!
Ingredients
4 large eggs at room temperaturev
1 cup (tea) of mimoso cornmeal or fine cornmeal (240 ml)
1 cup (tea) wheat flour (240 ml)
1 cup (tea) coconut milk (240 ml)
1 tablespoon baking powder (15 ml)
1 cup (tea) of sugar (240 ml)
3/4 cup (tea) oil (175 ml)
Salt to taste
Fruit of your choice for garnish (optional)
Icing sugar and grated coconut for sprinkling (optional)
Directions
- In a bowl, beat the eggs well with a pinch of salt.
Add the sugar, oil and continue beating well.
Put the wheat flour, cornmeal, baking soda and mix until homogenized. - Add the coconut milk and mix some more.
Pour the dough into a greased mold and place in a preheated oven at 180º₢ to bake for 40 to 55 minutes. - Remove the cornmeal cake and wait for it to cool at room temperature.
Run a knife around the sides of the mold and unmold onto a platter or plate. - Finish by sprinkling icing sugar and grated coconut to taste on top, decorate with fruits of your choice and the homemade cornmeal cake is ready to be cut and served.
