Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Chris Strait: "This is a great tasting and simple to make desser…" Read More
12Ingredients
52Minutes
250Calories
Add to Meal Planner
Add to Meal Planner
Description
This classic Brazilian treat is easy as can be and perfect any time of day. Cinnamon and vanilla paired with the creaminess of the cake bring notes of horchata to the palate. Enjoy a slice or two for a sweet treat at breakfast, or with your afternoon coffee. Aproveite! EQUIPMENT: KitchenAid® K400 Blender; 9-in x13in/22-cm/33-cm baking dish; small fine mesh strainer
Ingredients
US|METRIC
15 SERVINGS
- 1 cup fine cornmeal
- 3 Tbsp. all purpose flour (plus more for dusting pan)
- 2 cups unsweetened coconut milk (from the carton)
- 1 cup sweetened condensed milk
- 3 large eggs (room temperature)
- 1/3 cup granulated sugar
- 2 Tbsp. unsalted butter (room temperature)
- 3/4 cup Parmesan cheese (grated)
- 1 tsp. pure vanilla extract
- 1 tsp. baking powder
- 3 Tbsp. confectioners’ sugar
- 2 tsp. ground cinnamon
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat the oven to 350ºF/180ºC/gas 4. Butter a 9-in x13in/22-cm/33-cm baking dish (or spray with non-stick spray), and set aside.
- Add all ingredients except the baking powder into your KitchenAid® K400 Blender and cover the blender. Pulse 4 times to mix ingredients. Remove the lid cap, add baking powder, then replace the lid cap and blend on level 5 for 40 seconds. (NOTE: The batter will be very thin and frothy.)
- Pour batter into prepared baking dish. Bake for 40-45 minutes (rotating the pan halfway through), or until the top has puffed up slightly, is golden brown, and a toothpick inserted into the middle comes out clean. Remove cake from oven and place on a wire baking rack to cool.
- Make the topping. Mix the cinnamon and powdered sugar together in a small bowl. While the cake is still warm, sift the sugar mixture evenly over the top of the cake. Let the cake sit for at least 15 minutes before slicing into squares and serving.
- NOTES: Cake will keep for up to 3 days in an airtight container stored at room temperature.
NutritionView More
Unlock full nutritional details with subscription
250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium160mg7% |
| Potassium210mg6% |
| Protein6g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber1g4% |
| Sugars18g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(2)
Chris Strait 3 years ago
This is a great tasting and simple to make dessert. The cake has a custard or flan consistency, not like any corn cake you've ever ate. The cinnamon-powdered sugar toping adds that extra, churro like texture. However horchata, it's not. Horchata is rice based. But don't let that stop you from making it. Goes perfectly with coffee.
Greg Kiselak 4 years ago
Really good cake, not what I would consider amazing , but good. Great with a cup of coffee. Don't think I will keep this in my recipe log, but glad I made it. I would recomend this to anyone to try. The parmesan cheese is what interested me, but it oddly works well. Make sure you use finely ground corn meal. Other than that I got nothin.