Cornmeal Cake with Creamy Peanut Frosting: A Delicious Treat for Your June Festival

If there's one thing that's a hit at a June festival, it's cornmeal cake. And this recipe that I'm going to share with you is simply sensational! cornmeal cake with creamy peanut frosting which is soft, this topping is spectacular and, on top of everything, it is easy to make. Let's check it out?

How to Make Cornmeal Cake with Creamy Peanut Frosting

Ingredients:

• 3 eggs
• 1 cup of oil
• 2 cups of refined sugar
• 1 cup cornmeal
• 1 cup of wheat flour
• 1 cup of milk
• 1 tablespoon baking powder

For the topping:

• 1 cup of sugar
• 2 tablespoons butter
• 1 can of condensed milk
• 1 box of cream
• 1 cup roasted, skinless peanuts, crushed

Preparation method:

1. Start beating the eggs, oil and sugar in the blender until a homogeneous cream is formed.
2. Transfer the mixture to a bowl and gradually add the cornmeal, sifted wheat flour and milk, stirring gently until everything is incorporated.
3. Finally, add the yeast and mix gently.
4. Pour the batter into a greased and floured pan.
5. Bake in a preheated oven at 180°C for approximately 30 minutes or until golden brown.
6. For the topping, melt the sugar over low heat until it forms a caramel.
7. Add the butter and mix well.
8. Add the condensed milk, cream and crushed peanuts, stirring constantly until you obtain a creamy mixture.
9. Pour the topping over the cake, which has already been unmolded and cooled.

Preparation time:

• Preparation: 20 minutes
• Cooking time: 30 minutes

Servings:

• Serves approximately 10.

Additional suggestions:

• Try adding a pinch of cinnamon to the dough for a special touch.
• If you prefer, replace the peanuts with cashews in the topping.

Tips:

• Sift the flour and cornmeal to avoid lumps and ensure a lighter texture.
• To unmold the cake more easily, do this while it is still warm.
• Use room temperature ingredients for a more uniform batter.

Main questions about the recipe:

1. Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, but butter offers a richer, more authentic flavor.

2. How to store the cake?

Store the cake in a sealed container in the refrigerator. It will stay soft for up to 3 days.

3. Can I make the cake batter by hand, without a blender?

Yes, just beat the eggs, oil and sugar well with a hand mixer or a hand mixer.

4. What to do if the topping caramelizes too much?

If the frosting becomes too hard, heat it again over low heat until it softens before spreading it over the cake.

5. Can I use another type of flour?

Wheat flour is ideal for this recipe, but you can try rice flour for a gluten-free version.

6. Can the frosting be made with chocolate?

Of course, you can add melted chocolate to the frosting for a delicious variation.

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