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Canned corn cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Marcela Maia
@chefmarcelamaia- Ingredients
- Recipe
- Eggs3 unit(s)
- Corn without water1 can(s)
- Demerara sugar3/4 can(s)
- Coconut Milk1 can(s)
- Cornmeal / Fubarina / Flocão1 can(s)
- Coconut oil1/2 can(s)
- Chemical Yeast1 tablespoon
- Icing sugar to taste
- Cinnamon powder to taste
- In the blender place the eggs, corn, demerara sugar, coconut oil and coconut milk. Beat until it becomes a very homogeneous cream.
- Add the fubarina or cornmeal beat a little more and finally the yeast just to mix.
- Unite a 20x8cm round shape with coconut oil, sprinkle demerara sugar and cinnamon, transfer the dough to shape and bake in a preheated oven at 180 degrees for approximately 40 minutes.
- After roasting, let it cool for 20 minutes before unmolding, sprinkle with icing sugar and cinnamon. And just serve it with a fresh coffee!
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