Cornmeal And Chardonnay Cake – a delicious recipe with flour, baking powder, salt, coarse yellow cornmeal, almonds, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat the oven to 175u00b0C.
2
Grease the cake tin and line the base of the tin with grease proof or baking paper.
3
Then brush the paper with melted butter.
4
Flour the lined cake tin and discarding the excess flour.
5
Sift the flour with the baking powder and salt into a food processor.
6
Add the cornmeal, almonds, butter, and sugar.
7
7. Using the pulse button mix until it forms crumbs that start to clump together, about 30 seconds.
8
Add the eggs and wine and pulse just until smooth.
9
Pour the cake mixture into the cake tin and bake until the cake starts to come away from the sides of the tin and springs back when lightly pressed with a fingertip. This should take approximately 45 to 55 minutes.
10
Let the cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely.
11
Dust with icing sugar/powdered sugar.
779
kcal
Calories
37
g
Fat
103
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups plain flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 2/3 - 2/3 cup coarse yellow cornmeal, and more.
Yes, Cornmeal And Chardonnay Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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