Exquisite cornmeal and yogurt cake with a touch of fennel and parmesan

Exquisite cornmeal and yogurt cake with a touch of fennel and parmesan

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


Why You'll Love This Cornmeal and Yogurt Cake

You'll love this Yogurt Cornmeal Cake because it offers a unique blend of flavors that are both comforting and intriguing. The combination of cornmeal and yogurt creates a soft and tender crumb, while the touch of fennel seeds adds a delicious aroma. The inclusion of shredded coconut and parmesan brings a subtle sweetness and salty note that complements the cake perfectly. It's an easy recipe to make that makes a deliciously satisfying dessert, ideal for both everyday enjoyment and special occasions.

Perfect Opportunity for Cornmeal and Yogurt Cake

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

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Decorating Tips for Cornmeal and Yogurt Cake

replaces the word nice with empty decorate this cornmeal and yogurt cake, you can start by lightly dusting the top with powdered sugar once cooled, adding a simple but elegant touch. For a more festive look, you can drizzle a light icing made with powdered sugar and a little lemon juice on top. Adding a pinch of grated 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, like mint or basil, to add a pop of color and a touch of sophistication.

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


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


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