Cornmeal cake

Cornmeal Cake - The Taste of Childhood

Do you remember those happy moments from childhood when your mother would prepare something delicious and healthy for your school lunch? This cornmeal cake is exactly that sweet treat, a simple and tasty recipe, perfect for enjoying both warm and cold. Moreover, it is an excellent choice for little gourmets at kindergarten or school, being not only delicious but also healthy.

Preparation time: 15 minutes
Baking time: 45 minutes
Total time: 1 hour
Number of servings: 16 squares

Ingredients

- 2 fresh eggs
- 1 teaspoon baking soda
- 4 tablespoons oil (sunflower or olive oil is ideal)
- 1 cup cornmeal (approximately 150 g)
- 1 cup semolina (approximately 150 g)
- 1 cup sugar (approximately 200 g)
- 1 cup flour (approximately 130 g)
- 1 cup buttermilk (approximately 250 ml)
- 1 cup sweet milk (approximately 250 ml)
- 2 packets vanilla sugar

Step by Step

1. Preparing the ingredients: Start by gathering all the ingredients. Make sure the eggs are at room temperature, as they will incorporate better into the mixture.

2. Beating the eggs: In a large bowl, beat the eggs with a whisk, gradually adding the sugar and vanilla sugar. Continue mixing until the mixture becomes frothy and light in color. This step is essential for achieving a fluffy cake.

3. Dissolving the baking soda: In another container, mix the yogurt (or buttermilk) with the baking soda. This mixture will help the cake rise, giving it an airy texture.

4. Adding the milk: Pour the sweet milk into the egg mixture and mix well. It is important to add the milk gradually to avoid spilling the mixture.

5. Incorporating the dry ingredients: Now it's time to add the dry ingredients. Start with the cornmeal, then the semolina, and finally the flour. Make sure to add them gradually while continuously mixing to avoid lumps.

6. Adding the oil: Once you have a homogeneous mixture, add the oil and mix again. The oil will add moisture and make the cake softer.

7. Preparing the baking pan: Line a baking pan with parchment paper. If you want to make muffins as well, use muffin molds lined with paper.

8. Baking: Pour the mixture into the pan and bake in a preheated oven at 180°C for about 45 minutes. Check the cake with a toothpick; if it comes out clean, the cake is ready.

9. Cooling and slicing: After baking, let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely. Cut into squares and serve.

Serving Suggestions

This cornmeal cake can be enjoyed plain, but you can also add a chocolate glaze or a portion of fruit jam for an extra flavor boost. It is also delicious alongside herbal tea or warm milk, perfect for a comforting breakfast or a tasty dessert.

Nutritional Benefits

Cornmeal cake is a good source of complex carbohydrates, providing long-lasting energy. Cornmeal is rich in fiber, which aids digestion, and yogurt and buttermilk bring beneficial probiotics for the digestive system. This recipe contains no unhealthy fats, making it a better choice compared to other processed desserts.

Varieties and Practical Tips

To make the recipe even more interesting, you can add dried fruits like raisins or cranberries, or even nuts. You can also replace sugar with a natural sweetener like honey or maple syrup for a healthier option.

Frequently Asked Questions

- Can I replace buttermilk? Yes, you can use regular milk, but buttermilk gives a fluffier texture.
- How can I make the cake gluten-free? You can use gluten-free flour, but make sure to follow the correct proportions.
- Can the cake be frozen? Yes, the cake freezes well, and when you want to enjoy it, let it thaw at room temperature.

Conclusion

This cornmeal cake is more than just a simple dessert; it is a childhood memory, a symbol of family warmth. By sharing this recipe with loved ones, you create not only moments of enjoyment but also unforgettable memories. So, act like a true chef in your kitchen and enjoy every step of making this wonderful cake!