Raw organic Local Farm Dairy Free Corn Cake with topping of Guava paste and lemon.

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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)

100 g of dried unsweetened coconut and add one can of warm coconut milk to hydrate the coconut for 10 minutes at least

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 )

Topping:

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

1 tea spoon of the lemon zest

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.

After a process of sifting on this mixture, separate the coconut milk in one container and the corn in another. Now mix the corn with the dried coconut in the same bowl and reserve for later.

Get the 4 Free run eggs and leave in Room temperature ( very important) before you separate them. Once it is ready, beat the egg whites on the low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peak. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder alternating with the egg mixture, the sunflower seed oil , coconut milk remained ( use only 1 CUP) and the corn/dried coconut mixture . Do this quickly so the batter does not lose volume. Add the vanilla.

Bake for 45 min or more until golden and when you see the tooth pick is dry.

Topping:

when the cake cool down in room temperature, just before you serve it, do the Guava topping.

get the 1/5 of the circle can and cut in small pieces and in a pan add one cup of water.

Wait the boiling always mixing well until the mixture get more consistent and not so watery , in the end add lemon zest and 1/2 tea spoon of squeezed lemon .

Than you put on top of your cake.