CORNMEAL CAKE
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.
Provided by Malu8033
Categories Lunch/Snacks
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6
EASY CHERRY COMPOTE
This rich compote makes a perfect addition to pancakes for brunch
Provided by Good Food team
Categories Afternoon tea, Breakfast, Condiment, Dessert, Treat
Time 1h5m
Yield Makes 3 x 450g jars
Number Of Ingredients 4
Steps:
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
CRANBERRY CORNMEAL CAKE
Cornmeal gives a pleasant texture to this moist golden cake. With colorful cranberries and raisins on top, it's a delectable dessert that looks impressive at special events. Friends and family will never guess it's so quick to put together. -Emma Magielda, Amsterdam, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside. , In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.
Nutrition Facts : Calories 312 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 195mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
ALMOND CORNMEAL CAKE WITH PEACH AND BERRY COMPOTE
Categories Berry Fruit Nut Dessert Bake Picnic Peach Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F and butter an 8 1/2- by 4 1/2- by 3-inch loaf pan. Put a 24- by 3 1/2-inch strip of wax paper lengthwise down center of pan (to facilitate unmolding), leaving an overhang on each end.
- Whisk together cornmeal, flour, baking powder, and salt.
- Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture.
- Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until combined well. Beat in eggs 1 at a time until just blended, then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined.
- Transfer batter to loaf pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.
CORNMEAL CAKE WITH BLACK CHERRY COMPOTE
Categories Cake Dairy Fruit Dessert Bake Cherry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 9 x 5x 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.
- Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.
- Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.
BLACK CHERRY BURGUNDY COMPOTE
From "Enjoying the Art of Canadian Cooking" by Jehane Benoit. This would also make a fantastic ice cream topping or cherry pie filling.
Provided by FLKeysJen
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries.
- Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.
- Serve hot or cold with hot biscuits.
Nutrition Facts : Calories 207.3, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 44.7, Fiber 3, Sugar 35.9, Protein 1.6
CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the wafflesfor a touch of sweetness. A dollop of creme fraiche blended with confectioners' sugar adds another layer of texture and taste.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 13
Steps:
- Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
- Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
- Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.
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