Brazilian Corn Cake Recipes

BRAZILIAN CORN MAGIC CUSTARD CAKE

Steps:

• Preheat oven to 392 degrees F (200°C). Grease and flour a 10-inch ring pan and set aside.
• Blend corn and coconut milk in the blender until obtaining a creamy mixture. Strain the mixture into a bowl and reserve.
• Wash blender quickly to remove corn leftovers and blend well the reserved mixture with sweetened condensed milk, flour, sugar, eggs, and butter until obtaining a homogeneous mixture. You may have to stop the blender once or twice to scrape flour down the blender walls. Make sure mixture has no lumps.
• Place mixture into the prepared baking pan and bake cake for about 50-60 minutes or until a toothpick comes out mostly clean. A sheet of aluminum foil may be placed loosely on top of the pan during the last 25-30 minutes of the baking process in order to avoid excess browning.
• Remove baking pan from the oven and place on a rack to cool down. You can run a knife around to help loosen the cake. Invert onto a serving plate and serve as is or with a coconut glaze.
• For the coconut glaze (optional), whisk well the powdered sugar and coconut milk together until no lumps are found. Drizzle over the cake and sprinkle the coconut flakes on top. Enjoy! If desired, cover the cake and refrigerate. Chilled (and on the second day) it is even more delicious than at room temperature and on the first day.

SWEET CORNMEAL CAKE BRAZILIAN-STYLE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
• Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

BRAZILIAN-STYLE MOIST COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
• Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
• Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
• When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

BRAZILIAN CORN CAKE

Steps:

• Preheat oven to 350°F
• Place all of the dry ingredients into a bowl and mix; slowly add milk, eggs, butter, and corn; mix until smooth.
• Pour the mixture into a large greased loaf pan.
• Bake for about 50 minutes.
• To test if the cake is done, stick a toothpick into the center; the cake is done when the toothpick comes out clean.
• Remove the cake from the pan by turning it over onto a wire rack to cool.
• Slice and serve.

BRAZILIAN SWEET CORN CAKE

Steps:

• Preheat oven to 350 and adjust oven rack to middle. Butter and flour 10" angel food cake pan. Reserve
• Combine corn kernels and milk in jar of blender and blend until smooth
• Add coconut milk, cornmeal, sugar, oil, eggs, coconut and salt. Pulse until combined
• Add baking poder and pulse one or two times
• Pour batter into pan. Bake 50 min
• Remove from oven and immediately run a thin knife around edges to loosen it. Let it cool about 20 minutes, turn cake into cooling rack to finish cooling