If you are looking for a recipe for cake of creamy cornmeal easy to make and incredibly delicious, you've come to the right place! I'll teach you how to make this cornmeal cake blender that is creamy on the inside and has a crispy crust on the outside. Let's go! In addition, I will share tips and suggestions to make your cake even tastier. Are you ready to surprise your family and friends?
How to Make Creamy Cornmeal Cake in a Blender
Ingredients:
- 4 whole eggs
- 3 cups of milk (200ml each)
- 2 tablespoons butter or margarine
- 2 cups of sugar
- 1 cup cornmeal
- 1/2 cup wheat flour
- 1/2 cup grated parmesan cheese
- 1 tablespoon baking powder for cake
- 1/2 cup shredded coconut
- 1 tablespoon ground cinnamon
Preparation method:
- Preparing the Coconut and Cinnamon Mixture: In a bowl, mix half a cup of grated coconut with a tablespoon of ground cinnamon. Set aside. This mixture will give your cake a special touch, providing a delicious, aromatic crust.
- Preparing the Dough: In a blender, place 4 eggs, 3 cups of milk, 2 tablespoons of butter, 2 cups of sugar, 1 cup of cornmeal, 1/2 cup of wheat flour, 1/2 cup of grated parmesan cheese and 1 tablespoon of baking powder. Blend for approximately 2 minutes until the mixture is smooth and homogeneous. This step is crucial to ensure the creamy and smooth texture of the cake.
- Cake Assembly: Transfer the mixture to a greased and floured pan. Sprinkle the reserved grated coconut and cinnamon mixture on top. This step is essential for the cake to have that crispy, tasty crust that everyone loves.
- Baking the Cake: Bake in a preheated oven at 180°C for approximately 50 minutes or until golden brown and starting to come away from the edges. The oven must be very hot to ensure even cooking and a perfect texture.
- Finalization: Remove from the oven, let cool and serve. Sprinkle a little more grated coconut on top if desired.
Preparation Time:
- Approximately 60 minutes (10 minutes of preparation and 50 minutes in the oven).
Performance:
- 12 servings.
Additional Suggestions:
- Ingredient Substitutions: You can replace the Parmesan cheese with another cheese of your choice, such as Minas cheese or mozzarella, to give the cake a different touch.
- Lemon Zest: For a special touch, add lemon zest to the dough. It will give it a citrusy, refreshing aroma that goes great with the cornmeal.
Tips:
- Dough Consistency: To ensure that the cake is creamy, follow the exact amounts of liquid and dry ingredients. Do not change the proportions, as this may affect the final texture.
- Adding Nutmeg: If you prefer, you can add a pinch of nutmeg to the coconut and cinnamon mixture. This will intensify the flavor and give the cake a sophisticated touch.
Main Questions About the Recipe
1. Can I use margarine instead of butter?
Yes, you can use margarine without any problems. The result will be very similar and the cake will be just as tasty.
2. Can the cake be frozen?
Yes, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag.
3. What is the best way to bake this cake?
Use a rectangular pan or a pan with a hole in the middle, always well greased and floured. This helps to unmold the cake more easily and maintains its perfect shape.
4. What to do if the cake is not creamy?
Make sure you use the correct measurements of liquid and dry ingredients. Don't overmix the batter, as this can affect the creaminess. The key is to balance the ingredients and bake for the right amount of time.
5. Can I replace the grated coconut with another ingredient?
Yes, you can substitute crushed almonds or cashews to vary the recipe. These substitutions will also provide an interesting texture and a unique flavor to the cake.
6. How do you know if the cake is baked?
The cake is done when it is golden brown and begins to pull away from the edges. Use a toothpick to check if the center is set. If the toothpick comes out clean, the cake is ready.
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