CONTENTS
Cornmeal Cake Kukuruzna Zlevanka
(Croatian: Kukuruzna zlevka / zlevanka)
Kukuruzna zlevanka, or zlevenka, is a traditional dish from Central Croatia, particularly popular in regions like Zagorje, Međimurje, and Zagreb County. Historically enjoyed during Lent, it reflects the simplicity and ingenuity of rural Croatian cuisine. Made with cornmeal, eggs, and local dairy products, this dish can be served as a savoury side or a sweet treat, depending on the accompaniments. Its versatility makes it suitable for breakfast, lunch, or dinner, and its comforting flavours evoke memories of shared meals and the loving care of grandmothers in traditional kitchens. Whether served with plum jam, sour cream, or garlic spreads, zlevenka is a dish that nourishes both body and soul.
Ingredients
For 40×20 cm tray
- 120 g cornmeal
- 150 g all-purpose flour
- 1 packet baking powder
- 3 eggs
- 100 ml sunflower oil
- 170 g melted butter
- 180 g sugar
- 1 teaspoon salt
- 500 g fresh cottage cheese
- 350 ml milk
- 200 ml sour cream
Instructions
Preparation time: 1 hour (including baking time)
- Prepare the oven and ingredients: Preheat your oven to 180°C (356°F). In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
- Combine the mixture: Gradually add the cornmeal, flour, baking powder, sunflower oil, melted butter, cottage cheese, milk, and salt to the egg mixture. Mix well until you have a smooth batter.
- Prepare the baking tray: Grease a 40×20 cm baking tray with butter and pour in the batter, spreading it evenly across the tray.
- Add the sour cream: Using a spoon, gently place dollops of sour cream on top of the batter, distributing it evenly across the surface.
- Bake: Place the tray in the preheated oven and bake for approximately 40 minutes, or until the zlevanka develops a beautiful golden-brown crust.
- Serve: Allow the zlevanka to cool slightly before slicing. Serve warm or at room temperature with your choice of accompaniments.
- Serving suggestions: Enjoy Kukuruzna zlevka as a stand-alone dish with a glass of milk, or pair it with jam, garlic spreads, or cured meats for a satisfying meal. Whether sweet or savoury, this dish is sure to delight all tastes while showcasing the charm of Croatian culinary traditions.
ZERO WASTE TIPS
- Make the most of dairy leftovers: Use any leftover sour cream or cottage cheese from the recipe in other dishes, such as soups or spreads, to avoid waste.
- Store cornmeal properly: If you have leftover cornmeal, store it in an airtight container and use it for polenta or breading.
- Adapt with flexible substitutions: Substitute ingredients based on availability – yoghurt can replace sour cream, and ricotta or cream cheese can stand in for cottage cheese.
- Revive stale slices: Stale Zlevanka can be reheated in the oven or toaster, maintaining its texture and flavour. It also makes an excellent addition to a packed lunch.
- Repurpose crumbs creatively: Repurpose any crumbs or scraps from the Zlevanka as a topping for soups or salads, adding a rustic touch to your meals.
Download
Save the e-Cookbook as a PDF for offline access on your device anytime.
Read
Explore the e-Cookbook online and enjoy recipes at your fingertips.
Share
Spread the joy of sustainable cooking by sharing the e-Cookbook with friends and family.