Exquisite Cornmeal and Yogurt Cake with a Touch of Fennel and Parmesan

This Cornmeal and Yogurt Cake is a delightful treat that combines the unique flavors of cornmeal, yogurt, and a hint of fennel. The addition of shredded coconut and grated Parmesan cheese adds depth and richness to the cake, making it a truly unique and flavorful dessert. Perfect for any occasion, this cake is sure to be a crowd-pleaser with its moist texture and aromatic flavors.

Why You’ll Love This Cornmeal and Yogurt Cake

You’ll adore this Cornmeal and Yogurt Cake because it offers a unique blend of flavors that are both comforting and intriguing. The combination of cornmeal and yogurt creates a moist and tender crumb, while the hint of fennel seeds adds a delightful aroma. The inclusion of shredded coconut and Parmesan cheese provides a subtle sweetness and a savory note that perfectly complements the cake. It’s an easy-to-make recipe that yields a deliciously satisfying dessert, ideal for both everyday enjoyment and special occasions.

Perfect Occasion for Cornmeal and Yogurt Cake

This cake is versatile enough for any occasion, making it a great addition to your baking repertoire. Its light and slightly sweet flavor make it perfect for breakfast, brunch, or an afternoon tea. It’s also a fantastic dessert for family gatherings, potlucks, or holiday celebrations. Whether you’re looking for a treat to enjoy with your morning coffee or a dessert to share with friends and family, this Cornmeal and Yogurt Cake is a wonderful choice.

Decoration Tips for Cornmeal and Yogurt Cake

To decorate this Cornmeal and Yogurt Cake, you can start by lightly dusting the top with powdered sugar once it has cooled, adding a simple yet elegant touch. For a more festive look, you can drizzle a light glaze made from powdered sugar and a little lemon juice over the top. Adding a sprinkle of shredded coconut or a few fresh berries can also enhance its visual appeal. If you want to take it a step further, consider garnishing with edible flowers or a few sprigs of fresh herbs, such as mint or basil, to add a pop of color and a touch of sophistication.

Ingredients:

• 4 eggs
• 1 cup of sugar
• 1/2 cup of oil
• 1 container of natural yogurt (170 g)
• Milk (use the yogurt container to measure)
• 1/2 cup of cornstarch
• 1 cup of cornmeal
• 1 tablespoon of fennel seeds
• 1/2 cup of shredded coconut
• 3 tablespoons of grated Parmesan cheese
• 1 tablespoon of baking powder

Instructions:

1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease a baking pan and dust it with cornmeal to prevent sticking.
2. In a blender, beat the eggs for 1 minute until frothy.
3. Add the sugar, yogurt, oil, and milk to the blender. Blend well until the mixture is smooth.
4. Pour the blended mixture into a mixing bowl. Gradually add the cornstarch, mixing well until fully incorporated.
5. Add the cornmeal to the bowl and mix until the batter is smooth and well combined.
6. Stir in the grated Parmesan cheese, shredded coconut, and fennel seeds. Mix everything thoroughly.
7. Let the batter rest for 5 minutes to allow the flavors to meld.
8. After resting, gently fold in the baking powder until just combined.
9. Pour the batter into the prepared baking pan, spreading it evenly.
10. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy!