Sweet Cornmeal Cake
Lacto-Ovo Vegetarian Recipes Desserts Yogurt Romanian
Sweet cornmeal cake like in Cluj.
Cornmeal cake is a beloved traditional dessert in our region. I was happy to see it appearing on cafe menus. I was even happier to hear that children like it. With so many eye-catching sweets in stores, it seems this humble-looking cake manages to win the hearts of little ones.
I add a little semolina to make it fluffier, but this can be replaced with cornmeal for a gluten-free version.
Ingredients
3 eggs
125 g sugar
2 packets vanilla sugar
450 g full-fat yogurt (I used 10% Greek yogurt)
50 ml milk
100 ml oil
150 g cornmeal (grits)
50 g fine semolina
2 teaspoons baking powder
How to prepare sweet cornmeal cake
- Mix the cornmeal with the semolina and baking powder.
- Separate the eggs. Beat the egg yolks with the sugar and 50 ml of the yogurt using a mixer until you get a thick, light yellow cream.
* if you want other flavors, besides vanilla you can add a little grated lemon or orange zest - Add the oil in a thin stream while continuing to mix. Add the remaining yogurt and mix for another minute. Add the milk and mix for a few seconds.
- Add the cornmeal mixture gradually, while stirring manually with a whisk.
- Beat the egg whites until stiff peaks form. Fold into the batter in three batches, gently stirring with a whisk so they don't deflate. You'll get a foamy batter that flows and self-levels.
- Grease a 28 x 18 cm pan with butter. Slowly pour the mixture into the pan from a short distance.
- Bake in a preheated oven at 170°C for 40 minutes (until golden on top and a toothpick comes out clean from the center).
- Let it cool, then it can be sliced. Serve plain, dusted with powdered sugar, or with a fruit sauce (raspberry, for example).
Egg yolks beaten with sugar, yogurt and then oil
Add the yogurt, milk and cornmeal
Add the beaten egg whites
The batter in the pan
The baked cake
Sweet Cornmeal Cake
