Best 7 Cornmeal Cake Le Gateau De Mais Recipes
Cornmeal cake, also known as le gateau de mais, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a popular dish in many parts of the world, particularly in the southern United States, West Africa, and the Caribbean. Cornmeal cake is made with cornmeal, flour, sugar, butter, eggs, and milk. It can be baked in a variety of shapes and sizes, and can be served with a variety of toppings, such as syrup, butter, or fruit. Cornmeal cake is a delicious and easy-to-make dish that is perfect for any occasion.
Here are our top 7 tried and tested recipes!
CORNMEAL AND ROSEMARY CAKE WITH BALSAMIC SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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
Steps:
- 1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.
- 2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.
- 3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.
- 4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
- 5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
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
CORNMEAL CAKE
I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.
Provided by Malu8033
Categories Lunch/Snacks
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven at 200°C.
- Lightly oil (or butter) a non-stick 30 cm cake pan.
- Mix the eggs yolk with sugar and oil.
- Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
- Mix this to the eggs mixture.
- Sift the flour with the baking powder and add to the mixture.
- On a clean bowl whisk the eggs white and fold into the mixture.
- Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.
Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6
ORANGE CORNMEAL CAKE
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
CORNMEAL CAKE (LE GATEAU DE MAIS)
This is an old-fashioned french recipe that is typically served with a garlicky salad for a quick and delicious light meal. It's like a crisp corn pancake which tastes like a dessert but treated as a vegetable. There is very little batter to cover the apples, so the result is light and crisp. Don't be afraid to bake the cake until it is just slightly burned on the edges and golden in the center. Serve it immediately upon removing it from the oven! Recipe is from French Farmhouse Cookbook.
Provided by Grace Lynn
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Pour the melted butter into a 10-inch tart pan and swirl it around so it evenly covers the bottom.
- Heat the milk in a small saucepan over low heat until it is hot but not boiling.
- Keep it hot over very low heat.
- In a large bowl, whisk the egg with the sugar.
- Then whisk in the cornmeal, flour, and salt.
- Whisking vigorously, slowly add the hot milk, stirring until combined.
- Strew the apple slices over the surface of the tart pan.
- Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface.
- The apple slices will stick well above the batter.
- Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
- When the corn cake is cooked, remove it from the oven and serve immediately.
Tips:
- For a gluten-free cornmeal cake, use gluten-free flour instead of all-purpose flour.
- To make a vegan cornmeal cake, use plant-based milk and butter instead of dairy milk and butter.
- If you don't have a Bundt pan, you can use a 9x13 inch baking pan.
- To test if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before glazing or frosting.
Conclusion:
Cornmeal cake is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover cornmeal, and it is also a good option for people who are looking for a gluten-free or vegan cake. With its sweet and slightly nutty flavor, cornmeal cake is sure to be a hit with everyone who tries it.
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