Cornmeal Cake With Black Cherry Compote Recipes

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SWEET CORNMEAL CAKE BRAZILIAN-STYLE



Sweet Cornmeal Cake Brazilian-Style image

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

2 cups cornmeal
1 ½ cups white sugar
1 cup milk
1 cup coconut milk
1 cup all-purpose flour
3 eggs
⅓ cup vegetable oil
1 teaspoon baking powder

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

CORNMEAL CAKE



Cornmeal Cake image

Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.

Provided by sal

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup butter, softened
½ cup corn flour
⅓ cup water
1 (10 ounce) package frozen corn kernels, thawed
½ cup white sugar
¼ cup cornmeal
⅛ cup heavy cream
⅓ teaspoon baking powder
¼ cup chopped fresh parsley
¼ cup chili powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
  • In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
  • Chop corn in food processor or blender. Stir into butter mixture.
  • In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
  • Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g

CORNMEAL CAKE WITH BLACK CHERRY COMPOTE



Cornmeal Cake with Black Cherry Compote image

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

Yellow cornmeal
1/2 vanilla bean, split lengthwise
2 cups fresh goat's milk or whole milk
1/4 cup (1/2 stick) unsalted butter
1 teaspoon grated lemon peel
3/4 teaspoon salt
1 cup yellow cornmeal
1/4 cup honey
5 tablespoons sugar
4 large eggs, separated
Black Cherry Compote

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.

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