Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, softened
- 1 cup grated Graskaas cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 cup buttermilk
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and black pepper.
3. In a large bowl, beat the butter, Graskaas cheese, and Parmesan cheese until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 500mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Graskaas cheese can be substituted with Gouda cheese
- Parmesan cheese can be substituted with Pecorino Romano cheese
- Buttermilk can be substituted with whole milk or 2% milk mixed with 1 tablespoon of lemon juice or white vinegar
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the batter for extra flavor
- Add diced ham or cooked bacon to the batter for a savory twist
- Top the cake with sliced tomatoes and more grated cheese before baking for a colorful and flavorful presentation
Tips and tricks:
- Make sure the butter and cheese are at room temperature before beating them together to ensure a smooth and fluffy batter
- Do not overmix the batter or the cake will be tough
- Use a serrated knife to cut the cake for clean slices
Storage instructions:
Store the Graskaas cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Graskaas cake on a platter with fresh herbs and sliced tomatoes for a colorful and appetizing presentation.
Garnishes:
Garnish the cake with fresh herbs such as thyme or rosemary and sliced tomatoes.
Pairings:
Pair the Graskaas cake with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter before baking.
- If the cake is too wet, try reducing the amount of buttermilk in the batter.
Food safety advice:
Make sure to store the Graskaas cake in the refrigerator and consume within 3 days to prevent foodborne illness.
Food history:
Graskaas is a Dutch cheese made from the milk of cows that graze on fresh spring grass. It is typically aged for 4-6 weeks and has a mild and creamy flavor.
Flavor profiles:
The Graskaas cake has a savory and cheesy flavor with a slightly crunchy texture from the cornmeal.
Serving suggestions:
Serve the Graskaas cake as a main dish for lunch or dinner, or as a savory snack or appetizer.
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Region: Dutch