Pamonha cake is a typical Brazilian recipe that combines the creamy texture of corn with the smoothness of coconut milk.
Pamonha Cake
Servings
10
servingsPrep time
15
minutesCooking time
50
minutesIt’s perfect for June festivals or for a special afternoon coffee. It has a moist consistency, almost like a baked pamonha, and a flavor that pleases everyone.
Ingredients
5 ears of sweet corn (or 3 cans of drained corn)
3 eggs
1 cup of milk
200 ml coconut milk
2 tablespoons butter or margarine
1 and 1/2 cups of sugar
1 pinch of salt
1 cup corn flakes (or cornmeal)
1 tablespoon baking powder
Ground cinnamon for sprinkling (optional)
Directions
- If using corn on the cob, husk and cut the corn kernels with a knife close to the cob.
- If using canned corn, drain well before using.
- In a blender, place the corn, eggs, milk, coconut milk, butter, sugar and a pinch of salt.
- Beat well until a homogeneous mixture is formed.
- Add the corn flakes or cornmeal to the blender mixture and blend again until incorporated.
- Add the baking powder and mix gently with a spoon or spatula.
- Grease a ring-shaped cake tin (approximately 22 cm in diameter) with butter and sprinkle with cornmeal or wheat flour.
- Pour the batter into the pan.
- Preheat the oven to 180°C.
- Bake the cake for about 50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool a little before unmolding.
- Sprinkle ground cinnamon on top if desired.
