Best 6 Cornmeal Cake Le Gateau De Mais Recipes
Embark on a culinary journey to the heart of French cuisine with our exquisite Cornmeal Cake, also known as Le Gateau de Mais. This traditional delicacy, hailing from the picturesque region of Aveyron, is a testament to the ingenuity and passion of French bakers. With its rustic charm and delightful flavors, this cake has captivated hearts and taste buds for generations.
In this comprehensive guide, we present a collection of Cornmeal Cake recipes that cater to diverse tastes and preferences. From the classic recipe, which embodies the authentic flavors of Aveyron, to creative variations that incorporate unique ingredients and modern techniques, each recipe promises an unforgettable culinary experience.
Whether you are a seasoned baker or just starting your culinary adventures, our detailed instructions and helpful tips will guide you through the process of creating this delectable cake. Discover the secrets of achieving the perfect balance of textures, from the crispy golden crust to the moist and tender crumb. Learn how to incorporate cornmeal into your batter, resulting in a distinctive flavor and delightful texture.
Along with the classic recipe, we have curated a selection of enticing variations that add a contemporary twist to this timeless classic. Indulge in the rich and nutty flavor of a Chocolate Cornmeal Cake, where the harmonious blend of cornmeal and chocolate creates a symphony of flavors. Experience the vibrant colors and tangy burst of a Lemon Cornmeal Cake, where the citrusy notes perfectly complement the rustic charm of cornmeal.
For those seeking a gluten-free alternative, our Gluten-Free Cornmeal Cake offers a delightful solution without compromising on taste or texture. With a blend of gluten-free flours and the addition of almond meal, this cake delivers a moist and flavorful experience that caters to dietary restrictions.
As you explore the recipes in this guide, you will uncover a treasure trove of culinary delights that showcase the versatility of Cornmeal Cake. Allow yourself to be captivated by its rustic charm and indulge in the sweet and savory flavors that have made this cake a beloved classic in French cuisine.
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 (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.
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.
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.)
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
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.
Tips:
- For a smooth batter, use finely ground cornmeal.
- To achieve a light and fluffy texture, whip the egg whites separately until stiff peaks form.
- Gently fold the egg whites into the batter to prevent deflating.
- Bake the cake in a preheated oven to ensure even cooking.
- Allow the cake to cool completely before frosting or serving.
- For a richer cake, use buttermilk instead of milk.
- Add a teaspoon of vanilla extract for enhanced flavor.
- Decorate the cake with fresh berries, powdered sugar, or a simple glaze.
Conclusion:
Cornmeal cake, also known as "le gateau de mais," is a delectable treat that combines the rustic charm of cornmeal with the elegance of a classic cake. Its unique texture and nutty flavor make it a delightful choice for any occasion. Whether served as a humble breakfast loaf or transformed into an exquisite dessert with layers of frosting and decorations, cornmeal cake offers a versatile canvas for culinary creativity. With its rich history and boundless possibilities, this timeless recipe continues to captivate taste buds and hearts across cultures and generations.
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