Prep Time
20 min.
Cooking Time
50 min.
Serves
6
Difficulty
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About This Recipe
Want to bake something unusual for tea? A fluffy cornmeal cake will appeal not only to those who follow a special diet. Even gourmets will be delighted by it. The cake has a bright yellow color, thanks to the cornmeal, a unique taste, and a light aroma of corn mixed with vanilla. It is baked in the oven and has a texture similar to a semolina cake: crumbly, tender, hearty, and very beneficial. It cannot be said that the caloric content of corn cake is less than that of a wheat cake. However, its dietary properties are more pronounced, as cornmeal contains magnesium, and B vitamins, and is gluten-free, which often causes allergies. It has a slightly sweet taste, meaning you can use less sugar in the dough. This flour is used to bake bread, tortillas, pancakes, and to cook porridge.
Ingredients List
Total Ingredients: 12
Serves:
Corn flour Garnets - 200 g
Corn starch - 50 g
Eggs - 3 pcs.
Kefir - 100 g
Butter - 110 g
Sugar - 140 g
Grated lemon zest - 1 tsp.
Baking powder for the dough - 7 g
Vanilla sugar - 7 g
Salt - 5 g
Powdered sugar - 2 tbsp.
Butter - 30 g
Nutrition Facts
Serves:
🥓
Fat
133г
🍚
Carbohydrates
378г
🥩
Proteins
41г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare gluten-free cornmeal cake ingredients. Remove the kefir, eggs and butter from the refrigerator and let it warm up. They should be at room temperature.
Step 2
For the dough, place 110 g of softened butter, cut into pieces, and sugar into a mixer bowl. Beat everything with a mixer until you obtain a homogeneous light mass.
Step 3
Add eggs to the butter mixture one at a time and continue beating. Pour in kefir at room temperature, add vanilla sugar, salt, mix with a mixer at low speed.
Step 4
Sift corn flour, starch and baking powder into the liquid mixture. Mix first with a spatula and then with a mixer at low speed. Add grated lemon zest and stir again. You will end up with a fairly thick dough.
Step 5
Line a rectangular dough pan with baking paper. To ensure the paper fits snugly, cut it along the contour of the shape. The edges of the paper should be slightly higher than the form. Grease the paper with vegetable oil.
Step 6
Pour the prepared corn dough into the pan and smooth it out with a spatula. Use a spatula to make a long line down the center of the cake. Place narrow strips of chilled butter (30 g) on it so that the dough does not tear during baking.
Step 7
Place the cake in the oven, preheated to 180°C, and bake for 40–50 minutes. The time depends on your oven. If the top of the cornmeal muffin starts to burn, cover it with a sheet of foil. Check the doneness of the baked goods with a wooden skewer - it should come out dry from the dough.
Step 8
Remove the finished cake from the oven and leave in the pan for 5 minutes. Then transfer to a pastry rack and let cool. Serve the cake on a platter, sprinkled with powdered sugar.
Enjoy your meal!
Follow the instructions step by step