Zlevanka – Northern Croatian Cornmeal Cake

Zlevanka – Northern Croatian Cornmeal Cake

Zlevanka (also called zlijevka, zlevka or bazlamača) is a humble cornmeal cake deeply rooted in the traditions of northern Croatia. It comes from regions like Međimurje, Hrvatsko Zagorje and Podravina, and even parts of Slovenia. Once considered a simple “peasant” dish, zlevanka has become a nostalgic comfort food and even a beloved childhood dessert.

The cake is made from coarse cornmeal (polenta) mixed into a wet batter of eggs, milk (or yogurt), and often cheese or cream. This unusual combination yields a dense, moist cake that looks plain on the outside but surprises with a rich, almost custardy interior. What might at first glance resemble a basic sponge becomes delightfully tender and filling. Traditional recipes call for adding dollops of fresh cream (cream cheese) or sour cream on top of the batter before baking, which melt into the cake and create pockets of creamy deliciousness. Other variations sprinkle sweet or tart jam, fresh berries, or grated apples across the top. A pinch of salt in the batter balances the sweetness.

The beauty of zlevanka is its simplicity: the batter is poured thinly into a tray and baked until golden. The result is somewhat like a sweet, corn-flavored pudding or very moist cake. It is typically enjoyed at breakfast or dessert time, often with a glass of milk or yogurt. Its texture is soft but sturdy – it does not crumble easily. For modern cooks, zlevanka can be made richer with butter or vanilla, or lighter by using yogurt. It remains an enduring example of how basic ingredients can create a satisfying and unique treat in Croatian cuisine.

Zlevanka – Croatian Cornmeal Cake (Međimurje Dessert)
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Zlevanka – Croatian Cornmeal Cake (Međimurje Dessert)

Recipe by Travel S HelperCourse: DessertCuisine: CroatianDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

180

kcal

This Zlevanka is a softly baked cornmeal cake that’s simple yet satisfying. Coarse cornmeal is whisked with flour, eggs, yogurt (or milk), and a bit of sugar or salt. The batter is spread in a greased pan and, if using, topped with spoonfuls of sweet cream or fruit preserves. As it bakes, the batter thickens and puffs slightly, with a browned top and moist interior. The final cake cuts into squares and can be served warm or at room temperature. It has a creamy, custardy bite from the dairy and a gentle corn flavor. Variations abound – adding poppy seeds, lemon zest, or savory cheese – but the classic is a sweet, creamy slice perfect for teatime or a satisfying breakfast.

Ingredients

  • Cornmeal (coarse corn flour): 1 cup (120 g). The main base. Use fine polenta if coarse is not available, but coarser gives better texture.

  • All-purpose flour: ½ cup (60 g). Adds body. Some use part semolina instead.

  • Sugar: ½ cup (100 g) (adjust to taste; use less if serving as breakfast or add extras in toppings).

  • Baking soda: ½ teaspoon. Helps lighten the cake (optional).

  • Eggs: 3 large. Provide structure and richness.

  • Milk or yogurt: 1¼ cups (300 ml). Whole milk is fine; yogurt adds tang and tenderness. For extra creaminess, use sour cream or crème fraîche.

  • Butter (melted): 50 g (3½ tbsp) (optional, for richness).

  • Vanilla extract: 1 teaspoon (optional, for flavor).

  • Pinch of salt: Enhances flavor. Essential even in sweet version.

  • Cream or cottage cheese (for topping): ½ cup cream or ¼ cup fresh cheese. Spoonfuls sprinkled on top of the batter before baking. (Substitute dollops of sour cream or yogurt.)

  • Fruit or jam (optional):g. apricot jam, grated apple, or blueberries, for topping. Provides tart-sweet bursts.

Directions

  • Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease a 20×20 cm (8×8 inch) square baking pan or a similarly sized casserole dish. Line with parchment if desired for easy slicing. Time: 5 minutes.

  • Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt until evenly combined. Time: 2 minutes.

  • Add wet ingredients: In a separate bowl or large measuring cup, beat the eggs. Add the milk (or yogurt) and melted butter, and vanilla if using. Whisk together. Pour this mixture into the dry ingredients. Stir well to form a batter. It will be quite thin. Time: 3 minutes.

  • Fill pan: Pour the batter into the prepared pan, spreading evenly. If using, drop spoonfuls of cream or dollops of cottage cheese over the surface. If using preserves or grated apple, scatter them on top now. The batter should still be visible between toppings – do not attempt to mix them in. Time: 2 minutes.

  • Bake: Bake at 350°F for 45–50 minutes, or until the top is golden and a toothpick inserted into a plain area of the cake comes out mostly clean (a little dampness is okay due to cream). The edges will set firmly. Avoid overbaking – the interior should remain moist. Time: 45–50 minutes.

  • Cool and serve: Remove from oven and allow the zlevanka to cool for about 10 minutes in the pan. Cut into squares or wedges while warm (it sets better when slightly cooled). Serve with an extra dusting of powdered sugar, a drizzle of honey, or a dollop of yogurt if desired. Time: 10 minutes cooling.

Tips, Troubleshooting & Variations

  • Ingredient Notes & Substitutions: - Dairy: Yogurt or milk can be used; yogurt (Greek or plain) makes the cake especially moist. A mix of sour cream and milk gives a richer outcome. - Sugar: You can decrease sugar for a less sweet, more porridge-like version, or increase it for a more dessert-like cake. - Flour: For gluten-free, use 60 g rice flour or a GF blend plus a bit of extra egg or flax gel to bind. - Toppings: Do not omit the topping cream or preserve entirely – that is a defining feature of zlevanka. If dairy-free, use coconut cream.
  • Serving Suggestions: Zlevanka can be served as a casual dessert or as a sweet breakfast cake. It is traditionally enjoyed slightly warm. Cut a square and serve it with milk, coffee, or a glass of yogurt. For a more indulgent dessert, add a scoop of vanilla ice cream or fresh fruit.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days (the cake is quite moist). Reheat in a warm oven or microwave before serving. The texture firms in the fridge but remains deliciously custardy. For longer storage, freeze slices in a sealed bag for up to one month.
  • Variations & Substitutions - Savory Zlevanka: Reduce sugar to 2 tbsp, omit vanilla, and add a pinch more salt. Mix in cooked bacon bits or shredded cheese (e.g., feta or dry cottage cheese) before baking for a savory version. Poppy seeds or cheese: Stir 1–2 tablespoons of poppy seeds or grated hard cheese (like Parmesan) into the batter for a nutty twist. Fruit Zlevanka: For a fruity variation, gently fold ½ cup fresh berries or chopped stone fruit into the batter before pouring (reduce cream topping accordingly). Quick yogurt method: Replace eggs with 2 cups of thick yogurt or kefir. Stir the batter well; this yields an even simpler, no-egg zlevanka.
  • Chef’s Tips - Don’t overmix: Once the liquid and dry ingredients are combined, stop stirring. Overmixing can make the cake tough. The cornmeal may remain slightly lumpy – that’s fine. Sifting helps: If your cornmeal is very coarse, sift it or grind briefly in a food processor for a finer texture. This makes the cake more tender. Even baking: Rotate the pan halfway through baking to ensure the zlevanka browns evenly.
  • Equipment Needed: Mixing bowls. Whisk or wooden spoon. Measuring cups and spoons. 20×20 cm (8×8 inch) baking pan. Parchment paper (optional). Knife (for slicing).

Nutrition Facts (per serving, ~180 kcal)

Nutrition

Amount

Calories

180 kcal

Carbohydrates

26 g

Protein

6 g

Fat

6 g

Fiber

3 g

Sodium

50 mg

Allergens

Contains corn (maize), wheat (gluten), eggs, and dairy (milk, cream).

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