Sweet cream

Cornmeal cake with sugar syrup - a recipe from memories

Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Number of servings: 12

Today, I invite you to discover a recipe that combines tradition with flavor, inspired by unforgettable childhood memories. It is about a delicious cornmeal cake that will delight your senses and remind you of the authentic tastes of times gone by. Whether you prepare it for a special occasion or simply to indulge yourself, this simple and quick recipe will bring joy in every bite.

Ingredients

- 2 cups of fine cornmeal
- 1 cup of semolina
- 1 cup of flour
- 1 cup of sugar
- 100 ml of oil (or melted butter)
- 350 ml of yogurt
- 3 eggs
- 1 packet of baking powder
- 1 teaspoon of baking soda
- 3 packets of vanilla sugar
- Grated zest of one lemon

For the syrup:

- 2 cups of water
- 8 tablespoons of sugar

Ingredient details

Cornmeal is the main ingredient of this cake, giving it a unique texture and a slightly sweet taste. Semolina and flour add a note of finesse, while yogurt provides a pleasant moisture that makes the cake fluffy. The oil or melted butter contributes to the richness of the flavor, and the combination of vanilla sugar and lemon zest adds a refined aroma.

Step-by-step preparation

1. Preparing the ingredients: Start by gathering all the ingredients on your work surface. Make sure the cornmeal is fine and the yogurt is at room temperature for easier incorporation into the mixture.

2. Mixing dry ingredients: In a large bowl, combine the cornmeal, semolina, flour, baking powder, and baking soda. Mix the ingredients well with a spatula or wooden spoon to ensure there are no lumps.

3. Preparing the liquid mixture: In another bowl, beat the egg yolks with the sugar, vanilla sugar, oil, and yogurt. Use a whisk to incorporate the ingredients until the sugar completely dissolves and the mixture becomes homogeneous.

4. Combining ingredients: Add the dry ingredient mixture to the liquid mixture, gently folding with a spatula. Be careful not to mix too vigorously to avoid making the mixture dense.

5. Beating egg whites: In a clean bowl, beat the egg whites until foamy. You can use an electric mixer to achieve a firm foam. Gradually add them to the cake mixture, gently folding from the bottom of the bowl to the surface to maintain the air in the egg whites.

6. Baking the cake: Grease a baking dish with butter and pour in the resulting mixture. Preheat the oven to 180 degrees Celsius and bake the cake for 35-40 minutes, or until it turns golden and easily pulls away from the edges of the dish. Test with a toothpick; if it comes out clean, the cake is ready.

7. Preparing the syrup: In a small pot, bring the water and sugar to a boil. Stir until the sugar completely dissolves. Let the syrup boil for 2-3 minutes, then remove it from the heat.

8. Finishing the cake: After taking the cake out of the oven, pour the hot syrup over it. This step is essential as it allows the cake to absorb the syrup, becoming moist and flavorful. Let the cake cool in the dish.

9. Serving: Cut the cooled cake into squares and dust with powdered sugar. You can serve it plain or with your favorite jam – I recommend sour cherry jam, which adds a delicious contrast of acidity.

Chef's tip

If you want to personalize the recipe, you can add cinnamon or nutmeg to the dry ingredient mixture for an extra flavor boost. You can also experiment with different types of yogurt, such as Greek yogurt, for an even creamier texture.

Nutritional benefits

This cake contains fiber-rich ingredients due to the cornmeal, while yogurt provides a source of protein and probiotics, beneficial for digestive health. Additionally, it is a lower-calorie option compared to other cakes, making it perfect for a quick dessert.

Frequently asked questions

1. Can I use whole cornmeal?
Yes, you can use whole cornmeal, but the texture will be different and the cake will have a stronger flavor.

2. How can I store the cake?
The cake stores well in the refrigerator, in an airtight container, for a few days. You can reheat it slightly before serving.

3. What drinks pair well with this cake?
A cup of citrus tea or a cold lemonade are excellent alongside this cake. Also, a sweet white wine can perfectly complement the dessert.

Conclusion

Cornmeal cake with sugar syrup is not just a dessert. It is a journey back in time, full of memories and traditions. By trying this recipe, you will not only indulge your taste buds but also bring a touch of nostalgia to every serving. So put on your apron and let’s cook together! Enjoy your meal!

 Ingredients: 2 cups fine semolina, 1 cup flour, 1 cup sugar, 100ml oil (or melted butter), 350ml yogurt, 3 eggs, 1 packet baking powder, 1 teaspoon baking soda, 3 packets vanilla sugar, grated zest of one lemon for syrup, 2 cups water, 8 tablespoons sugar.

 Tags:  sweet cream