Discover the recipe for the creamiest and most delicious corn cake you’ve ever tasted, made without wheat flour and without cornmeal. This version uses only pure corn cream, resulting in an incredibly soft and flavorful texture. Simple and practical to prepare, this cake is perfect for surprising everyone with its unique taste. Let’s learn how to make this marvel?
Ingredients:
- 510 g (18 oz) of corn (approximately 4 cups from 5 ears of corn)
- 3 large eggs
- 200 ml (6.8 oz) of milk (3/4 cup)
- 100 ml (3.4 oz) of oil (or melted butter/margarine) (1/2 cup)
- 200 g (7 oz) of sugar (1 cup)
- 50 g (1.7 oz) of grated Parmesan cheese (1 packet)
- 1 tablespoon of baking powder
Preparation Method:
- Preparing the Pan:
- Remove the husk and silk from 5 ears of corn.
- Wash the husks and boil them in a pot with water. After boiling, drain and let them dry.
- Grease a 9-inch round pan with margarine.
- Line the pan with the husks, cutting the tops to make them straight. The husks will adhere with the help of the margarine.
- Preparing the Batter:
- In a blender, place 3 large eggs, 200 ml of milk, 100 ml of oil, 1 cup of sugar, and 50 g of grated Parmesan cheese.
- Add all the corn (510 g) and blend until the mixture is smooth and the corn is well-ground (approximately 1.5 minutes).
- Add 1 tablespoon of baking powder and blend quickly for about 30 seconds to incorporate the baking powder.
- Baking the Cake:
- Preheat the oven to 350°F (180°C).
- Pour the batter into the prepared pan and place it in the preheated oven.
- Bake for approximately 50 minutes to 1 hour, or until the cake is golden and firm to the touch.
- Finishing:
- Remove the cake from the oven and let it cool until warm.
- Carefully remove from the pan, loosening the husks from the sides with a knife, and turn the cake so the top side is up.
- Cut and serve.
Tips:
- Store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Serve with fresh coffee to complement the flavor.
