Malai, or alivenci, is a cornbread-like cake from the Romanian cuisine. The large amount of cheese and sour cream in the batter makes it a favorite for Shavuot.
There are savory and sweet versions to malai (the word for corn in Romanian). To make the savory version, simply omit the sugar from the recipe and reduce salt to 1½ teaspoons.
Romanian malai cake
Course: Cakes and cookies, Pastries & BreadsCuisine: Romanian, JewishDifficulty: Easy12
servings15
minutes55
minutes1
hour10
minutesThere are savory and sweet versions to malai (the word for corn in Romanian). To make the savory version, simply omit the sugar from the recipe and reduce salt to 1½ teaspoons.
Have all the ingredients at room temperature before starting!
INGREDIENTS
1 cup corn meal
1 cup all purpose flour
1 teaspoon baking powder
2½ teaspoons kosher salt
1 cup sugar
6 large eggs
1 lb. sour cream plus more for serving
1 lb. Greek yogurt (low fat is fine)
1 lb. cottage cheese (low fat is fine)
DIRECTIONS
- Turn oven to 325 F degrees. Grease a 9” x 12” pan.
- Put dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix for a minute on medium-low speed. With mixer running, add eggs one by one and mix briefly just until incorporated. Add sour cream, yogurt and cottage cheese, mix briefly and remove from mixer.
- Pour batter into prepared pan and bake for 45 minutes until cake feels firm in the center and is golden on top.
- Cool on a cooling rack for 10 minutes. Serve warm with a generous dollop of sour cream.
Hello! I am writing to thank you so much giving us the recipe for Romanian Malai Cake! I am looking forward to making it and I was wondering: would it be possible to add the zest of one lemon to it? Thank you!
Thanks! I think it’s a nice idea, definitely if you’re making the sweeter version (as in this recipe.) Happy Shavuot!