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.