🇧🇷 Isamara Amâncio
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Recipe for a creamy corn cake made with cornmeal flakes, finished with a delicious melted guava paste topping. A moist, creamy cake with just the right touch of sweetness.
Recipe Video
Ingredients
- 3cup de Coarse Cornmeal Flakes (Flocão)
- 2cup de Water
- 2cup de Milk
- 1cup de Vegetable OilSubstitui por: manteiga, margarina
- 6unit de Eggs
- 2can de Canned Corn (drained)
- 1,5tablespoon de Baking Powder
- 2cup de Granulated Sugar
- 1kg de Guava Paste
- 1/2cup de Water
Instructions
In a bowl, combine the coarse cornmeal flakes with 2 cups of room-temperature water. Let it hydrate for 10 minutes.
Transfer the hydrated cornmeal flakes to a blender.
Dica: If you want a smaller recipe (e.g., for a 20cm pan), use half the ingredients.
In the blender, add the milk, oil (or butter/margarine), and the drained corn kernels. Blend well for 2 minutes.
Pour the contents of the blender into another bowl. Add the granulated sugar and the baking powder, and whisk for another minute.
Prepare a rectangular baking pan (27x19x5 cm) by greasing it with butter and dusting it with cornmeal.
Pour the batter into the greased baking pan and place it in the preheated oven.
Dica: Bake in an electric oven at 170°C or in a conventional oven at 180°C, with heat settings on both top and bottom.
Bake the cake for approximately 1 hour and 10 minutes, or until a toothpick inserted comes out clean and slightly moist.
Dica: Allow the cake to cool slightly after removing it from the oven.
For the topping, place the chopped guava paste and half a cup of water in a saucepan. Heat over medium-low heat, stirring until the guava paste is completely melted.
Dica: Use low heat to prevent the guava paste from burning.
Pour the melted guava paste sauce over the cake once it is warm or cool.
Dica: Let the glaze cool slightly before serving.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
Categories
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