Brazilian recipe
Fresh Corn Cake (Bolo de Pamonha)
A traditional Brazilian corn cake featuring a rich corn flavor and a soft, moist texture that is perfect for any occasion.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large corn cobs, kernels removed
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 whole eggs
2 cups sugar
2 cups whole milk
12 large corn cobs, kernels removed
1 cup vegetable oil
100 grams finely grated Parmesan cheese
5 whole eggs
2 cups sugar
Where to find ingredients
Find fresh corn cobs, dairy, and pantry staples at local markets or grocery stores. Parmesan can be sourced from the cheese counter or dairy aisle.
Preparation method
- Carefully cut the corn kernels off the cobs using a knife or a corn stripper.
- Add the corn kernels, eggs, oil, sugar, and milk into a blender.
- Blend until the mixture is completely smooth and creamy.
- If the batter appears too thin due to the size of the corn, add a small amount of wheat flour to reach a firmer consistency.
- Stir the grated Parmesan cheese into the batter.
- Gently fold in the baking powder, mixing until incorporated.
- Grease a large cake pan or several smaller molds with butter and a dusting of flour.
- Pour the batter into the prepared pans and place in a preheated oven at 180°C.
- Bake for approximately 45 minutes or until the cake is golden and firm to the touch.
- Insert a toothpick into the center to check if it is fully baked.
- Remove from the oven and allow it to cool before unmolding.
Observations
The pamonha cake is a classic Brazilian dessert that highlights the vibrant taste of fresh corn with a soft, custard-like texture. Made with simple, fresh ingredients, this cake balances the sweetness of corn with the savory touch of cheese. It is a versatile recipe that can be baked in a large pan or individual portions, making it an ideal choice for celebrations, afternoon coffee, or special snacks.
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