Traditional Moldovan Cornmeal and Farmer’s Cheese Cake (Alivanca)
Traditional Moldovan Alivanca is made with farmer’s cheese, cornmeal, and sour cream—a simple, rustic dessert that’s easy to make and full of comforting flavor.
Traditional Moldovan Cornmeal and Farmer’s Cheese Cake (Alivanca)
Course: DessertCuisine: Romanian, MoldavianDifficulty: Easy6
servings45
minutes45
minutes260
kcal1
hour30
minutesAlivanca is one of those traditional desserts that doesn’t rely on fancy ingredients but rather on the beauty of simplicity. A beloved specialty from the Moldavia region of Romania, it’s made with just a handful of pantry staples that you probably already have on hand.
I’ve been meaning to try this recipe for quite some time, and I’m so glad I finally did. There are many variations of Alivanca—some are made exclusively with cornmeal, following the traditional recipe, while others include a little flour or semolina. Since the type of cornmeal you use can greatly affect the texture of the batter, if it still seems too runny after resting, simply add a few tablespoons of flour. This will help the cake set beautifully and develop a lovely golden crust.
I served mine with plain yogurt and cherries quickly sautéed in a pan, and the combination was absolutely delicious. If you enjoy simple, homemade desserts with a comforting, rustic flavor, I highly recommend giving this recipe a try.
Ingredients
- For a 20 × 20 cm (8 × 8-inch) baking pan
275 g (10 oz) farmer’s cheese
2 eggs
150 g (1 cup) cornmeal
200 ml (¾ cup + 1 tbsp) milk
3 tbsp sour cream
1 tbsp melted butter
2 tbsp sugar
A pinch of salt
50 g (⅓ cup) all-purpose flour (optional, recommended if the cornmeal doesn’t absorb enough liquid and the batter remains too thin)
- For the topping
1–2 tbsp sour cream
- For serving
Plain yogurt or sour cream
Cherry, sour cherry, or blueberry jam
Preparation method
- The amount of flour needed may vary depending on the type of cornmeal you use. I added about 50 g (⅓ cup) of all-purpose flour to give the batter a thicker consistency and help the Alivanca hold its shape after baking.
- In a large bowl, whisk together the eggs, sugar, and a pinch of salt. Add the farmer’s cheese and stir until the mixture is smooth and well combined.
- Add the milk, sour cream, and melted butter, then stir in the cornmeal until well combined. If, after a few minutes, the batter is still very runny, add the flour and mix until smooth. Let the batter rest for 20–30 minutes, allowing the cornmeal to absorb the liquid.
- Preheat the oven to 180°C (350°F) with top and bottom heat. Pour the batter into a buttered or parchment-lined 20 × 20 cm (8 × 8-inch) baking pan and spread it evenly. Brush the surface with sour cream to help create a beautifully golden crust.
- Bake for 40–45 minutes, or until the Alivanca is golden brown and fully set. Remove it from the oven and let it cool for 10–15 minutes before slicing and serving.
- Alivanca can be enjoyed warm or cold. I served mine with plain yogurt and cherry jam, but it’s equally delicious with sour cream, honey, or any of your favorite fruit jams.
- Made with just a handful of simple ingredients, Alivanca is a traditional dessert that’s truly worth rediscovering. If you make this recipe, let me know your favorite way to serve it in the comments!
