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Creamy Cornmeal Cake with Parmesan

Creamy Cornmeal Cake with Parmesan for Cozy Comfort Moments

Enjoy the unique flavors of this Creamy Cornmeal Cake with Parmesan, a gluten-free dessert that's both sweet and savory.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Brazilian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup leite NINHO líquido Substitution: Use whole or low-fat milk for similar results.
  • 1 cup Fubá (cornmeal) Substitution: Use polenta for a coarser texture.
  • 1 cup Farinha de trigo (wheat flour) Substitution: Can be replaced with gluten-free flour mix.
  • 3 large Ovos (eggs) Note: Use one more egg for additional fluffiness.
  • 1 cup Açúcar (sugar) Substitution: Reduce sweetness with less sugar or use a sugar alternative.
  • 1 cup Queijo parmesão ralado (grated Parmesan cheese) Substitution: Freshly grated cheese works best for flavor intensity.
  • 1/2 cup Manteiga derretida (melted butter) Substitution: Use coconut oil for a dairy-free version.
  • 2 teaspoons Fermento (baking powder) Note: Be sure to use fresh baking powder for optimal results.

Equipment

  • Blender
  • Baking pan
  • wire rack

Method
 

Step-by-Step Instructions for Creamy Cornmeal Cake with Parmesan
  1. In a blender, combine the leite NINHO, eggs, and sugar. Blend on high for about 2 minutes until the mixture is smooth and frothy.
  2. Add the fubá and wheat flour to the blender. Blend until just mixed; be careful not to over-blend.
  3. Next, add the grated Parmesan cheese, melted butter, and baking powder to the mixture. Pulse the blender a few times until everything is evenly combined.
  4. Preheat your oven to 200°C (390°F) and grease your baking pan. Pour the batter into the prepared pan, spreading it evenly. Bake for approximately 45 minutes, or until you see a golden brown top and a toothpick inserted in the center comes out clean.
  5. Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

This creamy cake can be enjoyed warm or at room temperature, pairing beautifully with whipped cream or fruit preserves.

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