Creamy Cornmeal Cake
A wonderfully moist and creamy cornmeal cake made with sweetened condensed milk and ricotta for an irresistibly soft texture. Ready in just a few blender minutes, it's the perfect easy dessert for the whole family any day of the week!
🛒 Ingredients
4 servings
- 200 g (1½ cups) fine cornmeal
- 200 g (1 cup) sugar
- 3 eggs
- 200 ml (¾ cup) sweetened condensed milk
- 200 ml (¾ cup) whole milk
- 100 ml (⅓ cup) sunflower oil
- 100 g (½ cup) ricotta or cream cheese
- 2½ tsp baking powder
- 1 pinch of salt
- Butter for greasing the pan
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease and flour a 24 cm (9-inch) round cake pan.
- 2
In a blender, combine the eggs, whole milk, condensed milk, sunflower oil, and ricotta. Blend for 1 minute until completely smooth.
- 3
Add the cornmeal, sugar, baking powder, and salt. Blend again for 2 minutes until fully incorporated.
- 4
Pour the batter into the prepared pan and bake for 40–45 minutes, until the top is golden brown.
- 5
Test doneness by inserting a knife in the center — it should come out clean. Cool for 10 minutes before unmolding.
- 6
Serve warm or at room temperature. Keeps up to 3 days in an airtight container.
💡 Chef's Tip
For an even creamier result, swap the ricotta for thick sour cream. A teaspoon of vanilla extract adds a lovely depth of flavour.
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