Pamonha Cake (Bolo de Pamonha)

Recipe by Jurandyr Affonso, Photo by Priscillakittycat

Recipe by Jurandyr Affonso, Photo by Priscillakittycat

Pamonha is a type of Brazilian sweet tamal that’s made from corn and coconut.  Bolo de Pamonha translates to Pamonha Cake.  So this recipe is the cake version of a Pamonha.

I remember when I was about 8 years old we were all at my Aunt Leila’s house and she had this big pot on the stove.  The house smelled so sweet.  There were corn husks piled on the kitchen counter.  That was the first, and only time in my life I ever tasted a Pamonha.  But that day remained engraved in my mind and the smell of sweet corn…and the feeling of being a kid…and of having an aunt that did everything to please us kids.  This feeling hasn’t changed.  Tia Leila still cooks for us and each time is an unforgettable treat!

**In the video there is a mistake.  I say 1 cup oil–that’s incorrect.  It’s 1/2 cup oil.

Ingredients
2             cans golden corn, strained
1             cup water
½            cup corn oil or vegetable oil
1             can condensed milk
3             eggs
1 ½         cups all-purpose flour
1             package coconut chips (unsweetened)
1             tablespoon baking powder

Preparation
Using an immersion blender or an electric stand mixer beat all the ingredients except the flour, coconut chips and baking powder (about 1 minute).  When combined stir in the remaining ingredients.  Bake in a greased and floured Bundt cake pan at 180C for about 50 minutes.  (If you see the cake becoming too browned on top, cover it with a sheet of aluminum foil.  Do not tighten the foil around the edges, just lay the sheet on top of the cake.)  Test for doneness with a toothpaste.

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Quando eu tinha uns 8 anos de idade, lembro de estar na casa da Tia Leila.  Pela casa se sentia o aroma de milho doce.  A mesa da cozinha estava cheia de casca de milho e havia um caldeirao no fogo.  Ummmm, que delicia!  O sabor da primeira e unica Pamonha que provei em toda a minha vida era tão bom quanto o cheiro.  Cresci e nunca mais comí uma Pamonha. Mas aquele dia ficou na memória.  O nome, “Pamonha” tambem ficou na cuca.  Então quando encontrei esta receita não resisti.

**No vídeo tem um erro.  Eu falo uma xícara de óleo.  Mas a receita so leva meia xícara.

Ingredientes
2             latas de milho em conserva
1             xícara (de chá) de água
½            xícara (de cha) de óleo
1             lata de leite condensado
3             ovos
1 e ½     xícara (de chá) de farinha de trigo
1             pacote de coco em flocos (100 gr)
1             colher (de sopa) de fermento pó

Preparo
Bata todos os ingredients no liqüificador, exceto a farinha de trigo, o coco e o fermento .  Acrescente os demais ingredients e misture bem.  Em seguida, despeje em uma bacia, mexa com uma colher e leve para assar em uma assadeira de furo central a 180C por 40 a 50 minutos.  Sirva a seguir.  (Para o bolo nao corar muito pode colocar uma folha de papel alumunío por cima.  Nao aperte a folha, so coloque por cima)  O bolo está pronto quando um palito enfiado no meio sai limpo.

 

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Coconut Chiffon Bundt Cake

Recipe by Food & Wine Magazine, Photo by Priscillakittycat.

Recipe by Food & Wine Magazine, Photo by Priscillakittycat

I’ve been testing recipes for the holidays and have to ask, “Will Food & Wine Magazine ever publish a recipe that doesn’t turn out good?” Although the recipe is in the December 2013 issue, under the heading “Holiday Buffet Makeover”, it could just as well be a cake you serve at tea time, throughout the year.  I plan to host a brunch for family and friends on the Saturday that follows Thanksgiving, and this light and lovely cake will be on the menu.

CAKE

1 3/4 cups cake flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/4 cups sugar
1 cup sweetened shredded coconut
7 large eggs, separated
3/4 cup unsweetened coconut milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract

FROSTING

1 1/4 cups confectioners’ sugar
1/4 cup unsweetened coconut milk
Toasted shredded coconut, for garnish

Preheat the oven to 350°. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla.
In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup of sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes.
Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan.

Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate.

FROSTING In a medium bowl, whisk the confectioners’ sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut.

The cake can be stored at room temperature for up to 2 days.