Pamonha de Forno Doce -- A super moist, naturally gluten-free, creamy corn-coconut cake inspired by the traditional Brazilian sweet corn tamale.
The June Festivals in Brazil will be ending soon. On the upcoming 24th of June, we will be celebrating the Feast of St. John, and on the 29th, the Feast of St. Peter. This is why I am sharing with you this moist, naturally gluten-free, creamy corn cake or pamonha de forno -- which can be drizzled with sweetened condensed milk.
As promised in my last post about the June Festivals, our next and final recipe, pamonha de forno, is related to this festivity, which transformed me into an excited dancer of quadrilha (square dancing), its merry mock-bride, and also the June Festival Corn Princess, as you can see in the images below.
This corn cake is inspired by the traditional Pamonha treat. In contrast to the traditional Pamonha (pronounced pah-MOHN-ya) which is wrapped in fresh corn husks and then boiled, this modern version, pamonha de forno, is baked in a pan.
My recipe is based upon that of "Pamonha no Forno" from Dicas do Timoneiro, which has the best out of all the recipes for it. I personally am a big fan!
I hope you become one too...
Boas Festas Juninas!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Pamonha de Forno (Gluten-Free Creamy Corn Cake)
- 10.5 oz sweet yellow corn canned or fresh, 300 g
- 3 large eggs at room temperature
- 3.4 fl. oz coconut milk 100 ml
- 0.9 oz parmesan cheese grated, 25 g
- 1 can sweetened condensed milk 14 oz or 396 g
- 5.3 oz heavy cream 150 g
- 3.5 oz unsweetened shredded coconut 100 g
- Juice of ½ a lime
- ¼ cup granulated sugar
- 1 pinch salt
- Preheat the oven to 350º F ( about 180º C).
- Grease and flour a rectangular bread loaf pan (9 x 5 x 2-½ inches or 22.9 x 12.7 x 6.4 cm). Reserve.
- ** A gluten-free all purpose baking flour can be used to flour the pan. Bob's Red Mill has a good one.
- In the blender, blend the corn, eggs, coconut milk, and Parmesan cheese well, until obtaining a smooth, lump-free mixture.
- Pour the blended mixture in a medium bowl and add the condensed milk, the heavy cream, coconut flakes, lime juice, sugar, and salt. Stir to combine all ingredients very well. Transfer to the prepared pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool down a bit on a rack. When cake is warm, unmold carefully (I ran a knife around the edges of the cake in order to loosen). Serve pamonha de forno warm, at room temperature, or preferably chilled. It is great as a coffee cake.This pamonha de forno can be served with a drizzle of sweetened condensed milk on top.
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