Traditional Brazilian Corn Cake

Start by carefully cutting off the tips of the corn cobs and remove the husks making sure they don’t break, set aside.Once you’ve done that, cut off all the corn from the cobs using a knife, set aside.Then into a saucepan, add water and all the husks, leave them for 2 minutes or until soft.Arrange the husks, spreading them around a ring cake tin greased with plenty of butter.Into a blender, add the eggs, the corn cut off from the cobs, the coconut milk, the melted butter and the condensed milk, blend all the ingredients very well for 5 minutes or until combined.Once you’ve done that, add the baking powder and blend on low power until it incorporates into the batter.Pour all the batter into the cake tin lined with the husks.Bake in a preheated oven at 180°C (356°F) for 40 minutes. Baking time may vary depending on the power of your oven.Serve.

Traditional Brazilian Corn Cake
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Ingredientes

  • 5 Corn Cobs
  • 4 Eggs
  • 1 Bottle of Coconut Milk (200ml)
  • 2 Tablespoons of Melted Unsalted Butter or Margarine 
  • 1 Pack of Condensed Milk (395g)
  • 1 Tablespoon of Baking Powder

Modo de Fazer

Start by carefully cutting off the tips of the corn cobs and remove the husks making sure they don’t break, set aside. 

Once you’ve done that, cut off all the corn from the cobs using a knife, set aside. 

Then into a saucepan, add water and all the husks, leave them for 2 minutes or until soft. 

Arrange the husks, spreading them around a ring cake tin greased with plenty of butter.

Into a blender, add the eggs, the corn cut off from the cobs, the coconut milk, the melted butter and the condensed milk, blend all the ingredients very well for 5 minutes or until combined.

Once you’ve done that, add the baking powder and blend on low power until it incorporates into the batter. 

Pour all the batter into the cake tin lined with the husks. 

Bake in a preheated oven at 180°C (356°F) for 40 minutes. Baking time may vary depending on the power of your oven. 

Serve.

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