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The The cake the Most It is a true delicacy of Brazilian cuisine. Made with fresh green corn, it has a soft and moist texture and a sweet and mild flavor, which perfectly matches the simplicity of country life. Traditionally served at June festivals, this cake is also a great option for afternoon coffee or to gather the family around the table.

If you're a fan of corn and typical country delicacies, you'll definitely love this recipe! Let's learn how to make a fluffy and tasty pamonha cake!

Ingredients

4 ears of green corn (fresh and very ripe) or 2 cans of canned sweet corn
1/2 cup (tea) of sugar (adjust to taste)
1/4 cup (tea) of oil (or melted butter)
2 eggs
1 cup (tea) of milk
1 cup (tea) of Corn meal (or fine cornmeal)
1 teaspoon of baking powder
1 bit salt
1 teaspoon of vanilla essence (optional, but adds a special touch)
1/2 cup (tea) of grated coconut (optional, but very tasty)

Preparation:

1. Preparing the corn

If you are using fresh green corn, remove the grains from the cobs and set aside. To do this, cut the ends of the cob and, with a sharp knife, scrape the grains.
If you are using canned corn, just drain the water from the can and blend in a blender.
Beat the corn in blender with the milk, until you get a homogeneous mixture, but with a little texture, since the corn should maintain a slight grain.

2. Preparing the dough

In a bowl, add the blended corn mixture, the eggs, o sugar, o oil, o Corn meal, o yeast, a vanilla and pinch of salt. Mix well until a creamy, homogeneous mixture forms.
If desired, add the grated coconut to the dough to give it a more flavorful and aromatic touch.

3. Bake

Grease a baking tin about 22 cm in diameter with butter and sprinkle with cornmeal or wheat flour.
Pour the batter into the greased pan and place in the oven. oven preheated to 180°C put 40 to 50 minutes, or until the cake is golden and firm (do the toothpick test: when you insert a toothpick into the center, it should come out clean).

4. Finalization

Remove the cake from the oven and let it cool a little before unmolding.
Serve warm or at room temperature, and if desired, sprinkle powdered sugar on top or serve with a ice cream ball of cream for a special touch.

Special Tips

Creamier texture: For an even creamier cake, you can add a box of condensed milk to the mass.
For those who like more corn: If you love the flavor of corn, add some fresh kernels to the batter after blending the corn, to give the cake a more rustic texture.
Follow-up: The pamonha cake is amazing served with black coffee, iced tea or even with a condensed milk syrup.