Brazilian Corn Cake
Baking and Desserts | Brazilian cuisine
⏳ Time
50 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Brazilian Corn Cake
Ingredients
- Corn Flour for Polenta - 11.3 oz
- Large eggs - 3 pieces
- Sugar - 5.3 oz
- Vegetable Oil - 5 fl oz
- Milk - 13 fl oz
- Baking Powder - 1 tablespoon
Step by Step guide
Step 1
Sift the cornmeal into a small saucepan, then add the sugar, vanilla sugar, milk, butter, and salt. Mix everything thoroughly until smooth.
Step 2
Place a small pot over medium/high heat (I initially set it on high heat to bring the mixture to a boil, stirring constantly; once it started boiling, I reduced the heat to the minimum). Cook the mixture, stirring vigorously with a spoon or whisk in a clockwise motion or in a figure-eight pattern, until it thickens. The consistency should be similar to cornmeal or semolina porridge, not too thick but also not too runny. When you turn the spoon, it should leave trails behind. It took me no more than 7 minutes for this step. Watch carefully to ensure the mixture doesn’t burn!
Step 3
Remove the cooked mixture from the heat and transfer it to another deep container to cool slightly. Don't worry if there are lumps in the mixture — we will get rid of them!
Step 4
Add the eggs to the cooled mixture one at a time. After adding each egg, beat the mixture with a mixer on the lowest speed to eliminate any small lumps that may form. Finally, add the baking powder and mix well. The resulting mixture will be quite runny.
Step 5
Preheat the oven to 356°F. Grease a 22–24 cm diameter baking pan with butter and dust it with cornmeal. If you are using a silicone mold, greasing it is not necessary.
Step 6
Pour the prepared mixture into the prepared baking dish, place it in the oven, and bake for 40-45 minutes. Be sure to check for doneness with a toothpick. The batter will rise beautifully during baking!
Step 7
Allow the finished cake to cool in the pan, then remove it and dust with powdered sugar.
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