cornmeal cake

Romanian sweet polenta cake or malai dulce soaked with orange syrup: so soft, so moist, so delicious! Definitely the best polenta dessert I have ever had!

Orange Polenta Cake – Malai Dulce

150 g/ 5.3 oz/ 1 cup medium cornmeal/polenta (See note 1)

g/ 1.8 oz/ ¼ cup fine (soft) semolina

baking powder

orange

eggs (medium Germany, large US)

g/ sugar

vanilla sugar vanilla

450 g/ 1 lb/ 1 ¾ cup Greek yogurt, divided

ml/ 3.4 fl.oz/ scant ½ cup vegetable oil

ml/ 1.7 fl.oz/ scant ¼ cup milk

icing sugar

orange to decorate, optional

For the orange syrup:

g/ granulated sugar

lemon juice

Orange Polenta Cake – Malai dulce

Preheat the oven to 180 degrees Celsius/ 350...

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a casserole dish, 28x18 cm/ 11x7 inches.

Mix the cornmeal, semolina, baking powder, and grated...

Mix the cornmeal, semolina, baking powder, and grated orange peel in a bowl. Set aside.

Separate the eggs. Beat the egg whites until...

Separate the eggs. Beat the egg whites until stiff and set aside.

In a larger bowl beat the egg yolks,...

In a larger bowl beat the egg yolks, sugar, vanilla sugar or vanilla extract, and 50 g/ 1.7 oz/ scant ¼ cup of the yogurt until pale and thick.

Add the vegetable oil in a slow stream...

Add the vegetable oil in a slow stream while beating all the time.

Add the rest of the yogurt and beat...

Add the rest of the yogurt and beat for about 1 minute.

Add the milk and mix shortly.

Slowly add the cornmeal – semolina mixture mixing...

Slowly add the cornmeal – semolina mixture mixing with a regular egg beater/whisk this time.

Fold in the egg whites carefully.

Pour the mixture into the prepared dish and...

Pour the mixture into the prepared dish and bake for about 45 minutes or until the cake is golden and a skewer inserted in the middle of the cake comes out clean.

In the meantime make the orange syrup.

Juice the oranges until you have about 100...

Juice the oranges until you have about 100 ml/ ½ cup juice. Sieve the juice into a small pot, add the sugar and the lemon juice.

When it starts to boil, remove immediately, you...

When it starts to boil, remove immediately, you should have a rather thin syrup.

When the cake is baked, take it out...

When the cake is baked, take it out of the oven and prick it all over with a toothpick.

Pour about ¾ of the syrup all over...

Pour about ¾ of the syrup all over the cake and let the cake cool completely in the dish. I only needed about 75 ml/ 2.5 oz/ 1/3 cup to soak the cake. Measure this quantity first, use it and take more only if you find it necessary, you might like to add a bit more around the edges, should they be drier than the rest of the cake.

When cool, cut the cake into squares, remove...

When cool, cut the cake into squares, remove carefully from the baking dish and sprinkle with icing sugar. Decorate with orange wedges if you wish.

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Cake, Pie, Cheesecake and Cookie Recipes

Dominican Arepa Recipe (Cornmeal and Coconut Cake): Plain 'arepa' is a name reserved in the DR for the cake we all know and love.

[Recipe + Video] Dominican Arepa (Cornmeal and Coconut Cake)

butter ((for buttering baking pan))

butter

cornmeal

whole milk

coconut milk

salt

raisins ((I used dark and blondies))

cinnamon

brown sugar

Greasing mold

Greasing mold: Butter a 2 ½ quart [2 ½ lt] baking pan (see notes).

Mixing

Mixing: Mix butter, cornmeal, milk, coconut milk, salt, raisins, cinnamon, and sugar.

Cooking

Cooking: Stir the batter with a spatula and pour into a 3 quart [3 lt] cooking pot and heat on the stove over medium heat, stirring constantly to avoid sticking.When it breaks the boil, lower the heat and continue stirring until it thickens enough that if you scoop up a spoonful and you flip the spoon upside down it does not fall. Remove the cinnamon sticks.

Baking

Baking: Pour batter into the pan and bake for 40 minutes preheated oven to 350 ºF [175 ºC]. It should be golden brown on top. Let it cool down to room temperature before removing from the pan.

Serving

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Arepa is a common food name throughout Latin America, but Dominican Arepa is a name reserved for the cornmeal and coconut cake we all know and love.

Dominican Arepa (Cornmeal and Coconut Cake)

Cornmeal cake is really popular during June festivities (“Festa Junina”) in Brazil. “Festa Junina”, also known as “festa de São João” are the annual winter Brazilian celebrations that commemorate Saint Anthony, Saint John, and Saint Peter, and marks the end of summer and the beginning of the harvest.

Brazilian Cornmeal Cake with Guava Sauce

eggs

unsalted butter

milk

sugar

shredded coconut, unsweetened

fennel seeds

corn meal

all-purpose flour

oz solid guava paste,

water, plus more if needed

Preheat your oven to 350°F degrees.

Prepare a bundt cake pan by greasing with butter and dusting with cornmeal.

Add the eggs, butter, milk, coconut milk, sugar, salt, coconut, and fennel seeds to your Blendtec WildSide+ jar. Pulse a few times to combine.

Next, add the corn meal, all-purpose flour, and baking powder. Press Pulse again until everything is smooth and incorporated. Do not overmix!

Transfer the batter to your prepared bundt pan.

Toss the guava paste cubes into a little bit of flour (to prevent them from sinking to the bottom of the cake) and add to the batter.

Bake the cake in the preheated oven for 50 to 60 minutes until your whole home smells amazing and a toothpick inserted in the cake comes out clean.

Transfer pan to a wire rack to cool completely.

Then, loosen the sides with a small sharp knife and place onto a cake stand or serving dish. Dust with powdered sugar or pour the guava sauce over the cake and serve!

Add the guava paste and water to a small saucepan and cook on medium low heat until the guava paste has dissolved and the sauce has thickened. You can add more water if necessary

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