SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
ROSEMARY-CORNMEAL SHORTBREAD
Like most folks, I have a go-to list of tried-and-true cookies that I bake and give year-round. While I like them all, my shortbread cookie is my go-to fave for all occasions - its flavor and shape variations make it truly evergreen. For example, the triangle version was the recipe of choice for my holiday cookie swap, and I brought the round version to The Big Summer Potluck blogger getaway hosted by my talented friends Pam Anderson and her daughters Maggy and Sharon. The combination of cake flour, cornstarch, and confectioners' sugar adds a tender, meltaway texture to these shortbread cookies. The small amount of stone-ground cornmeal adds a touch of crunchy texture, and the addition of the rosemary and salt makes each bite of shortbread at once slightly sweet, slightly savory, and wonderfully fragrant.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- 1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. 2. Put the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on medium until blended and fragrant, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps. Dump the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer. Make sure to press the dough into the scalloped edges to form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly over the top. 3. Using the tip of a knife or a bench scraper, score the dough all the way through, forming 16 wedges. With the tines of a fork, prick each wedge twice all the way through, starting at the widest part of the wedge and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Slide the pan into the freezer or fridge for about 10 minutes while the oven heats. 4. Position a rack in the center of the oven and heat the oven to 300 degrees F (150 degrees C/gas 2). 5. Bake the shortbread until the top looks dry and very pale brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or serrated knife (I don't use a bench scraper for this because it compresses the cookies' edges), immediately recut the wedges using the scored lines as a guide. Let the shortbread cool completely before removing them from the pan. 6. Serve the cookies with a dusting of confectioners' sugar.
- Instead of the rosemary, use one of the following combinations: Double ginger: 2 tsp. finely grated fresh ginger + 1/3 cup (1 3/8 oz./39 g) finely chopped crystallized ginger (add both with the vanilla). Cinnamon toast: 1/2 tsp. ground cinnamon added to the flour + 1 Tbs. granulated sugar mixed with 1/2 tsp ground cinnamon sprinkled over the shortbread and pressed lightly into the dough before baking. Espresso chip: 1/2 tsp. instant espresso powder (dissolved in the vanilla extract) + 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate.
- To make rectangular cookies: Line the bottom of an 8-inch (20 cm) square baking pan (the straight-sided type makes for a cleaner-looking cookie) with parchment. Prepare the dough as directed. Using lightly floured fingertips, press the dough into the pan to form an even layer. Using the tip of a knife or a bench scraper (my tool of choice), score the dough all the way through, forming 1 x 2-inch (2.5 x 5 cm) bars. With the tines of a fork, prick each bar two or three times all the way through, spacing them evenly and on the diagonal. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Proceed as directed.
- To make round cookies: Have ready two cookie sheets lined with parchment or nonstick liners. Prepare the dough as directed. Arrange a large piece of parchment on the work surface and scrape the dough onto the center. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough onto a cookie sheet and refrigerate until firm, at least 30 minutes. Remove the top piece of parchment from the chilled dough. Using a 2 1/2-inch (6 cm) round cookie cutter, cut out rounds. Using the end of a straw, punch out three holes in the center of each round. Arrange about 1 inch (2.5 cm) apart on the prepared cookie sheets. Stack the scraps, gently press together, reroll, chill, and cut as directed. Slide the cookie sheets into the fridge while the oven heats (at least 15 minutes). Bake, one sheet at a time, until the tops look dry and very pale brown, 26 to 28 minutes.
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Steps:
- Preheat the oven to 350 degrees F. For the cake: Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt. Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar. For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool. To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
CORNMEAL CAKE WITH SWEET ROSEMARY SYRUP AND BLACKBERRIES
Steps:
- Make cake:
- Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add remaining cake ingredients and beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.
- Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.
- Make Rosemary Syrup while cake is baking.
- Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.
- Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Make and share this Cornmeal and Rosemary Cake With Balsamic Syrup recipe from Food.com.
Provided by chef 998002
Categories Dessert
Time 45m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- For the cake:.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
- Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
- For the Balsamic Syrup:.
- Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
- To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
Nutrition Facts : Calories 414.8, Fat 24.5, SaturatedFat 13.9, Cholesterol 259.5, Sodium 202.6, Carbohydrate 43.3, Fiber 1, Sugar 24.9, Protein 6.4
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LEMON ROSEMARY CORNMEAL CAKE WITH BALSAMIC SYRUP
From thiscelebratedlife.com
Category DessertTotal Time 50 minsEstimated Reading Time 5 mins
- Preheat the oven to 350, move an oven rack to the bottom third of the oven. Grease an 8″ cake pan. Line the bottom with parchment paper, and set aside.
- In a medium mixing bowl, whisk together the cornmeal, cake flour, rosemary leaves, baking powder and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy with a hand mixer. (Or use a stand mixer fitted with the paddle attachment.) Add the vanilla, eggs, and buttermilk. Mix until all combined, and then mix in the lemon juice and zest. Add the flour mixture to the butter mixture, and mix on low speed until no streaks of flour remain, scraping down the sides of the bowl as necessary.
- Pour the batter into the prepared cake pan, and bake on the oven rack in the bottom third of the oven for about 30 minutes, or until a toothpick comes out with moist crumbs. Allow to cool completely.
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