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.
