Brazilian recipe
Classic Baked Corn Cake (Bolo de pamonha)
Capture the authentic, comforting taste of sweet corn in this traditional Brazilian cake, known for its moist, dense crumb and simple preparation.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large ears of corn, kernels cut from the cob
1 cup vegetable oil
100g finely grated Parmesan cheese
5 large eggs
2 cups granulated sugar
2 cups whole milk
12 large ears of corn, kernels cut from the cob
1 cup vegetable oil
100g finely grated Parmesan cheese
5 large eggs
2 cups granulated sugar
Where to find ingredients
You can find fresh corn during the summer months at local farmers' markets or the produce section of your neighborhood grocery store. Use whole milk and high-quality Parmesan from the dairy aisle. If fresh corn is out of season, high-quality frozen corn kernels may be used, though fresh is preferred for the best texture and sweetness.
Preparation method
- Carefully remove the corn kernels from the cobs using a sharp knife or a corn stripper.
- Place the corn kernels, eggs, vegetable oil, sugar, and milk into a high-speed blender.
- Blend the mixture until completely smooth and creamy.
- If the batter appears too thin due to the juiciness of the corn, add a small amount of all-purpose flour until it reaches a thicker, more stable consistency.
- Fold in the finely grated Parmesan cheese until well incorporated.
- Gently stir in the baking powder, being careful not to overmix.
- Grease a large cake tin or several smaller molds with butter and lightly dust with flour.
- Pour the batter into the prepared pans and place in a preheated oven at 180°C (350°F).
- Bake for approximately 45 minutes, or until the cake is golden brown and firm to the touch.
- Insert a wooden skewer into the center to ensure it comes out clean, confirming the cake is baked through.
- Remove from the oven and allow it to cool completely in the pan before unmolding.
Observations
This cake captures the essence of a cherished Brazilian corn treat, transforming the flavor of fresh corn into a moist, dense, and satisfying dessert. By blending simple staples like fresh kernels, eggs, and cheese, you achieve a unique texture that bridges the gap between a traditional cake and a custard. It is a versatile recipe that works beautifully whether baked in a large tin or individual portions, making it an excellent choice for afternoon tea, family gatherings, or special occasions.
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