Brasilian Cornmeal-yoghurt-lemon Cake Recipe

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Ingredients:

Serving

1 1/2 cup cornmeal
1 cup wheat flour
1 tbsp baking powder
1 1/2 cup sugar
1 cup lemon yoghurt
1 cup oil
2 eggs
1 tbsp lemon zest
1 pack vanilla sugar
a pinch of salt
1/3 cup goiabada or candied lemon zest chunks

Directions:

1. Beat eggs with yoghurt and oil. Add 1 tablespoon lemon zests, salt, sugar and vanilla sugar and beat until sugar dissolves.
2. Sieve both flours with baking powder. Add slowly to egg-yoghurt mass and whisk all the time. When everything is smooth, add goiabada cut ínto chunks (or candied lemon chunks) but spnkle them with a little bit of flour (this way they will not fall down during baking).
3. Prepare a tray by smearing with butter and sprinkling with thin dry coconut flakes. Pour the dough and bake 45 minutes in 350 f Before serving, sprinkle with icing sugar

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	596.83 Kcal (2499 kJ)
Calories from fat	312.94 Kcal
		% Daily Value*
Total Fat	34.77g	53%
Cholesterol	68.83mg	23%
Sodium	34.27mg	1%
Potassium	305.43mg	6%
Total Carbs	65.96g	22%
Sugars	32.01g	128%
Dietary Fiber	1.98g	8%
Protein	7.52g	15%
Vitamin C	0.1mg	0%
Vitamin A	0.2mg	8%
Iron	2.3mg	13%
Calcium	183.6mg	18%

Amount Per 100 g
Calories	391.85 Kcal (1641 kJ)
Calories from fat	205.46 Kcal
		% Daily Value*
Total Fat	22.83g	53%
Cholesterol	45.19mg	23%
Sodium	22.5mg	1%
Potassium	200.53mg	6%
Total Carbs	43.3g	22%
Sugars	21.02g	128%
Dietary Fiber	1.3g	8%
Protein	4.94g	15%
Vitamin C	0.1mg	0%
Vitamin A	0.2mg	8%
Iron	1.5mg	13%
Calcium	120.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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