Brazilian recipe
Sweet corn cake (Bolo de pamonha)
A traditional Brazilian treat, this sweet corn cake features a distinctive corn flavour and a soft, moist crumb that's perfect for morning tea or gatherings.
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Ingredients
1 tablespoon baking powder
2 cups whole milk
12 large corn cobs, kernels cut and succulent
1 cup vegetable oil
100g finely grated parmesan cheese
5 whole eggs
2 cups granulated sugar
2 cups whole milk
12 large corn cobs, kernels cut and succulent
1 cup vegetable oil
100g finely grated parmesan cheese
5 whole eggs
2 cups granulated sugar
Where to find ingredients
You can find fresh corn on the cob at local farmers' markets or the produce aisle of major supermarkets. For the parmesan, look for a block in the deli section and grate it finely yourself for the best texture. Use standard measuring cups found in any kitchen supply shop.
Preparation method
- Carefully cut the corn kernels from the cobs using a sharp knife or a corn stripper.
- Place the corn kernels, eggs, oil, sugar, and milk into a high-speed blender.
- Blitz the mixture until completely smooth and creamy.
- If the batter appears too runny due to the corn's moisture, stir in a little plain flour until you reach a firmer consistency.
- Fold the grated parmesan cheese into the batter.
- Gently stir in the baking powder, being careful not to overmix.
- Grease a large cake tin or several smaller moulds with butter and a dusting of flour.
- Pour the batter into the prepared tins and place in a preheated oven at 180°C.
- Bake for approximately 45 minutes or until the top is golden brown and the cake feels firm to the touch.
- Insert a skewer into the centre to ensure the cake is cooked through.
- Remove from the oven and allow it to cool completely in the tin before turning it out.
Observations
The bolo de pamonha is a staple of Brazilian comfort food, balancing the sweetness of fresh corn with a delicate, custard-like texture. By blending fresh corn kernels with eggs, sugar, and milk, this cake achieves a richness that is both rustic and refined. The inclusion of parmesan cheese provides a subtle savoury note that perfectly complements the corn's natural sweetness. Whether baked in a large tin or individual portions, it remains a beloved choice for afternoon teas and special occasions.
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