No one can resist this delicious pamonha cake that looks like a June party delicacy!
Pamonha cake
Servings
14
servingsPrep time
20
minutesCooking time
40
minutesTreat your taste buds in a super practical way with this irresistible pamonha cake!
Ingredients
4 whole eggs
2 cans of drained corn (340 grams, drained)
1 cup cornstarch (110 grams)
1 cup (tea) sugar (180 grams)
1 tablespoon baking powder for cake (12 grams)
100 grams of desiccated coconut flakes sweetened
1/2 cup (tea) oil (120 ml)
pinch of salt
Directions
- Place the grated coconut, cornstarch, yeast and salt in a container, mix well and set aside.
- Grease a mold with butter, margarine or oil, sprinkle with cornstarch and set aside.
- In the blender add the eggs, sugar, oil, drained green corn and beat for about 3 minutes.
- Add the liquid mixture to the dry ingredients and mix with a spoon or whisk until the dough is smooth and homogeneous.
- Place the dough in the greased mold, place in a preheated oven at 180º₢ and bake for approximately 35 to 40 minutes.
- Let the tamale cake cool at room temperature, unmold it if you prefer and it can now be cut and eaten.
