Fluffy Cornmeal Cake WITHOUT WHEAT FLOUR, WITHOUT MILK and Without a blender
Healthy cornmeal cake recipe with coconut, lactose-free and wheat-free, perfect for afternoon tea! It's soft and moist, the whole family will love this cake.
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• INGREDIENTS:
2 eggs
1/2 cup demerara sugar (35g)
1/3 cup olive oil (80ml)
2 tablespoons cornstarch (20g)
25g grated Parmesan cheese
100ml coconut milk
1 1/2 cups cornmeal (190g)
40g grated coconut
1/2 tablespoon baking powder
TOPPING:
100ml coconut milk
1/2 tablespoon demerara sugar
Coconut for sprinkling
OVEN: 180 Degrees for 20 to 25min. Preparation Method
1. Prepare the Batter:
In a bowl, place the 2 eggs and the demerara sugar. Beat well with a whisk until you obtain a smooth and slightly light mixture. [00:00:10]
Add the coconut milk and the olive oil. Mix again until everything is well incorporated. [00:00:27]
2. Mix the Dry Ingredients:
In another bowl, combine the dry ingredients: the cornmeal, the shredded coconut, the cornstarch, and the grated Parmesan cheese. [00:00:40]
Add the baking powder and mix gently with a spoon. [00:00:50]
3. Finish the Batter:
Gradually pour the liquid mixture over the dry ingredients, stirring well with a spatula or whisk to avoid lumps. Mix until the batter is smooth and uniform. [00:01:00]
4. Bake the Cake:
Pour the batter into a square pan (approximately 18x18cm), properly greased and dusted with cornmeal. [00:01:17]
Bake in a preheated oven at 180°C for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. [00:01:25]
5. Topping and Finishing:
While the cake is baking, mix the coconut milk with the demerara sugar in a small bowl. [00:01:30]
As soon as you remove the cake from the oven (while still hot), poke holes all over the surface with a fork. [00:01:40]
Pour the coconut milk syrup over the cake so that it absorbs it well. [00:01:48]
Finish by sprinkling grated coconut all over the topping. [00:01:54]
Now just let it cool a little, cut into squares and serve! Enjoy!
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#bolodefubá #cake #easyrecipe