🇧🇷 Isamara Amâncio
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Recipe for corn cake made with coarse cornmeal, known for being extra moist and delicious, topped with a melted guava paste glaze.
Recipe Video
Ingredients
- 3cups de coarse cornmeal (flocão)
- 2cups de water
- 2cups de milk
- 1cup de oil
- 6units de eggs
- 2cans de canned corn (drained)
- 1,5tablespoons de baking powder
- 2cups de granulated sugarSubstitui por: adoçante de preferência
- 500g de diced guava paste
- 1/2cup de water
- butter
- cornmeal (fubá)
Instructions
Hydrate the coarse cornmeal by adding it to a bowl with 2 cups of room temperature water, stirring lightly.
Dica: Let the cornmeal soak for 20 minutes.
Transfer the hydrated cornmeal to a blender and add the milk, oil, eggs, and canned corn (without the corn liquid).
Dica: To make a smaller batch, use a 20 cm diameter pan.
Blend the mixture in the blender for approximately two minutes until a smooth batter is achieved.
Pour the contents of the blender into a separate bowl.
Add the baking powder and granulated sugar (or sweetener of your choice) to the batter.
Gently mix the added ingredients for about one minute.
Grease a baking pan with butter and dust it with cornmeal.
Pour the batter into the prepared pan and place it in the oven.
Dica: Bake in a conventional oven at 350°F (180°C) or an electric oven at 340°F (170°C) (using upper and lower elements).
Bake until the center is set, checking with a toothpick which should come out moist but clean.
Dica: The total baking time is approximately 1 hour and 10 minutes.
While the cake bakes, prepare the topping: melt the diced guava paste in a saucepan with half a cup of water over low heat, stirring until a smooth glaze is formed.
Dica: Stir over low heat until the guava paste reaches a wonderful consistency.
Top the baked and finished cake with the melted guava paste glaze.
Dica: Serve the cake with a little coffee alongside.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
Categories
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