I have made alivanca dozens of times, including in a large tray, just as required by this recipe. It’s the kind of dessert you can whip up quickly on an afternoon, especially when you have some leftover cheese in the fridge or buttermilk that's nearing its expiration date. There are no complicated steps, and you don’t need any special utensils. What really matters is mixing everything properly and not overcooking it, so it doesn’t turn out dry.
Quick Info
Total time: 1 hour – 1 hour and 10 minutes
Preparation time: 15-20 minutes
Baking time: 40-50 minutes (until it’s lightly browned on top)
Servings: 10-12, depending on how big you cut the pieces
Difficulty: easy
Recipe type: traditional cheese dessert, cornmeal cake, rustic recipe
Ingredients
3 eggs
5-6 tablespoons of sugar (you can adjust based on how sweet you want it)
2 cups of buttermilk
2 cups of cornmeal
½ cup of all-purpose flour
50 ml of oil
1 teaspoon salt
400 g of cottage cheese
150 g of sheep cheese
1 teaspoon baking soda mixed with lemon juice or vinegar
Preparation steps
1. In a large bowl, beat the eggs with the sugar and salt until well combined. No mixer is needed; a simple whisk will do.
2. Add the oil, then the buttermilk, and mix again until everything is incorporated.
3. Stir in the cornmeal and flour. Mix until there are no lumps left. The texture should be similar to a thicker sour cream.
4. Add the baking soda mixed with lemon juice or vinegar. Stir briefly.
5. Add the crumbled or chopped cottage cheese and sheep cheese. Mix gently, just enough to distribute them evenly without overdoing it.
6. Line a large baking tray with parchment paper and pour in the mixture. Level it slightly with a spatula.
7. Place the tray in a preheated oven at 180°C and bake for 40-50 minutes, or until the alivanca develops a golden crust and is slightly elastic to the touch.
8. Remove the tray and let the cake cool for at least 10-15 minutes before slicing.
9. Serve the slices of alivanca plain or with sour cream, possibly alongside cold buttermilk, after it has cooled down a bit.
Why I make this recipe often
I’m drawn to it because it’s very quick to prepare, the ingredients are simple, and I can easily adapt it based on what I have in the fridge. It’s not a fussy dessert; it doesn’t collapse or dry out quickly. I also like that it can be made in a large tray, perfect for sharing.
Tips and Variations
Tips
If the cottage cheese is very wet, let it drain a bit or add an extra tablespoon of cornmeal.
Check the cake after 35-40 minutes. Every oven bakes differently. If it’s browning too much on the edges, you can cover the tray with parchment paper towards the end.
Let the alivanca cool slightly before cutting – it will be easier to portion.
Substitutions
Buttermilk can be replaced with a thinner yogurt or kefir if you don’t have anything else.
Cottage cheese can be used alone if you don’t have sheep cheese, but the final taste will be milder.
You can replace half of the cornmeal with semolina if you want an even fluffier texture (but it won’t be authentic alivanca).
Variations
Sometimes I add raisins or grated lemon zest for flavor, but these are not traditional.
You can add more cheese if you prefer a richer filling with a grainy texture.
For a less sweet result, you can reduce the sugar to 4 tablespoons.
Serving Ideas
It can be eaten warm or cold, but I prefer it at room temperature.
It pairs well with sour cream or buttermilk/chisleac on the side.
You can drizzle a bit of honey on top if you want a sweeter dessert, but the classic recipe doesn’t include it.
Frequently Asked Questions
1. Can I make alivanca with just cottage cheese?
Yes, you can use only cottage cheese, but the flavor will be more neutral without the slightly salty note from the sheep cheese.
2. Can I use plain yogurt instead of buttermilk?
Yes, natural yogurt works, but it should be thinner, not Greek-style. You can dilute the yogurt with a little water if it’s too thick.
3. What type of cornmeal is suitable for alivanca?
The best option is cornmeal for polenta, with a medium grain size. Too fine cornmeal makes the alivanca dense, while too coarse doesn’t bind the mixture well.
4. How do I know when the alivanca is done?
The surface should be golden brown and slightly elastic to the touch. A toothpick inserted in the center should come out clean, without any wet batter.
5. Can alivanca be frozen?
I don’t recommend freezing it. The texture of the cheese and cornmeal changes upon thawing, and it won’t be as good as freshly made.
Nutritional Values
Approximately, per serving (out of 12), there are about 220-250 kcal, with variations based on the type and amount of cheese used.
Carbohydrates: 27-30 g
Protein: 8-10 g
Fat: 7-9 g
These values are approximate and depend on the type of milk, cheese, and exact amount of sugar.
Storage and Reheating
Alivanca can be stored in the fridge, covered, for up to 3 days. It can be eaten cold or at room temperature. To reheat, you can place it in the oven for a few minutes or in the microwave, but the texture becomes less airy if heated too long. The best taste and consistency are still on the first day.
Quick Info
Total time: 1 hour – 1 hour and 10 minutes
Preparation time: 15-20 minutes
Baking time: 40-50 minutes (until it’s lightly browned on top)
Servings: 10-12, depending on how big you cut the pieces
Difficulty: easy
Recipe type: traditional cheese dessert, cornmeal cake, rustic recipe
Ingredients
3 eggs
5-6 tablespoons of sugar (you can adjust based on how sweet you want it)
2 cups of buttermilk
2 cups of cornmeal
½ cup of all-purpose flour
50 ml of oil
1 teaspoon salt
400 g of cottage cheese
150 g of sheep cheese
1 teaspoon baking soda mixed with lemon juice or vinegar
Preparation steps
1. In a large bowl, beat the eggs with the sugar and salt until well combined. No mixer is needed; a simple whisk will do.
2. Add the oil, then the buttermilk, and mix again until everything is incorporated.
3. Stir in the cornmeal and flour. Mix until there are no lumps left. The texture should be similar to a thicker sour cream.
4. Add the baking soda mixed with lemon juice or vinegar. Stir briefly.
5. Add the crumbled or chopped cottage cheese and sheep cheese. Mix gently, just enough to distribute them evenly without overdoing it.
6. Line a large baking tray with parchment paper and pour in the mixture. Level it slightly with a spatula.
7. Place the tray in a preheated oven at 180°C and bake for 40-50 minutes, or until the alivanca develops a golden crust and is slightly elastic to the touch.
8. Remove the tray and let the cake cool for at least 10-15 minutes before slicing.
9. Serve the slices of alivanca plain or with sour cream, possibly alongside cold buttermilk, after it has cooled down a bit.
Why I make this recipe often
I’m drawn to it because it’s very quick to prepare, the ingredients are simple, and I can easily adapt it based on what I have in the fridge. It’s not a fussy dessert; it doesn’t collapse or dry out quickly. I also like that it can be made in a large tray, perfect for sharing.
Tips and Variations
Tips
If the cottage cheese is very wet, let it drain a bit or add an extra tablespoon of cornmeal.
Check the cake after 35-40 minutes. Every oven bakes differently. If it’s browning too much on the edges, you can cover the tray with parchment paper towards the end.
Let the alivanca cool slightly before cutting – it will be easier to portion.
Substitutions
Buttermilk can be replaced with a thinner yogurt or kefir if you don’t have anything else.
Cottage cheese can be used alone if you don’t have sheep cheese, but the final taste will be milder.
You can replace half of the cornmeal with semolina if you want an even fluffier texture (but it won’t be authentic alivanca).
Variations
Sometimes I add raisins or grated lemon zest for flavor, but these are not traditional.
You can add more cheese if you prefer a richer filling with a grainy texture.
For a less sweet result, you can reduce the sugar to 4 tablespoons.
Serving Ideas
It can be eaten warm or cold, but I prefer it at room temperature.
It pairs well with sour cream or buttermilk/chisleac on the side.
You can drizzle a bit of honey on top if you want a sweeter dessert, but the classic recipe doesn’t include it.
Frequently Asked Questions
1. Can I make alivanca with just cottage cheese?
Yes, you can use only cottage cheese, but the flavor will be more neutral without the slightly salty note from the sheep cheese.
2. Can I use plain yogurt instead of buttermilk?
Yes, natural yogurt works, but it should be thinner, not Greek-style. You can dilute the yogurt with a little water if it’s too thick.
3. What type of cornmeal is suitable for alivanca?
The best option is cornmeal for polenta, with a medium grain size. Too fine cornmeal makes the alivanca dense, while too coarse doesn’t bind the mixture well.
4. How do I know when the alivanca is done?
The surface should be golden brown and slightly elastic to the touch. A toothpick inserted in the center should come out clean, without any wet batter.
5. Can alivanca be frozen?
I don’t recommend freezing it. The texture of the cheese and cornmeal changes upon thawing, and it won’t be as good as freshly made.
Nutritional Values
Approximately, per serving (out of 12), there are about 220-250 kcal, with variations based on the type and amount of cheese used.
Carbohydrates: 27-30 g
Protein: 8-10 g
Fat: 7-9 g
These values are approximate and depend on the type of milk, cheese, and exact amount of sugar.
Storage and Reheating
Alivanca can be stored in the fridge, covered, for up to 3 days. It can be eaten cold or at room temperature. To reheat, you can place it in the oven for a few minutes or in the microwave, but the texture becomes less airy if heated too long. The best taste and consistency are still on the first day.