Today is my husband Birthday so I wanted to bake something very Brazilian and traditional for his Party once our best Bolivian Friends are coming for the party and I know they are very familiar with corn type dessert as we are.
So I research few recipes of Traditional Fresh ( not cooked ) corn cake and they all used milk and they looked a bit heavy once they ignored a good mixer and only used blender for everything. The final result using blender is not good, I tried couple of times than I give up. When you bake a Cake you need to separate the eggs, to beat the egg whites on low speed until soft peaks form, please do not mix everything without using this step , that is what is going to make your cake fluffy and soft like a cloud. If you see a blender cake recipe on internet my opinion is : -Ignore it.
here are the ingredients of my adaptation of 6 recipes I saw in the internet from different websites:
4 corn cob ( put the threshed corn in a separate container and wait)
1 table spoon of baking powder ( I used Magic Baking Powder)
2 cups of the sieved flour ( all purpose Flour)
1 cup of sugar ( I used the Organic Sugar Cane from Paraguay / bought at Costco)
4 Free run Eggs ( the egg yolk is orange, taste better)
3 table spoons of sunflower seed oil
1/2 table spoon of Vanilla essence
1 cup of Coconut milk ( that will come from that can you opened to hydrate the coconut )
you need to buy in a South America Store or the Portuguese Market on 460 William Avenue and ask for GUAVA PASTE
For this recipe you will need 1/5 of the rounded can ( look the photo)
1 cup pf filtrated water
How to prepare :
Pre heat the Oven to 350 F.
Get the dried coconut that was being hydrated on the Coconut milk and strain the liquid. ( reserve it for the Corn mixture)
Put the threshed corn from the 4 cobs in the blender with the same can of Coconut Milk you reserved.