Creamy cornmeal cake for afternoon coffee

There’s no secret to making this cornmeal cake with cream cheese: just put the ingredients in a blender, then in the oven… and you’re done! It is a traditional recipe, but with indispensable increments! You can’t help but check it out!

Time: 50 min

Performance: 8 servings

Difficulty: easy

Ingredients for Cornmeal Cake with Cream Cheese

• 3 cups milk (tea)
• 2 cups sugar (tea)
• 1 cup wheat flour (tea)
• 1/2 cup (tea) oil
• 1/2 cup Parmesan cheese (grated)
• 4 eggs
• 1/2 cup coconut (shredded)
• 1 cup cream cheese (cream)
• 2 and 1/2 cups cornmeal (tea)
• 1 tablespoon baking powder
• Margarine and wheat flour for spreading and flouring

Method of preparation

Beat the eggs, milk, sugar, flour, oil, parmesan, coconut and cream cheese in a blender until smooth. Pour into a bowl and mix the cornmeal and yeast with a spoon. Place in a greased and floured 25cm x 35cm pan and place in a preheated moderate oven for 35 minutes or until golden and golden brown. Let it cool, cut into pieces and serve.

COLLABORATION: Angela Cardoso/Fernando Santos

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