Green Corn Cake (Main Recipe)
Ingredients
Part Preparo
Process
02. Beat at medium speed (speed 2) for approximately 2 minutes. Use a paddle attachment.
03. Place 795 g of batter in each round pan with a central hole (20 cm diameter x 9 cm height) previously greased.
04. Bake at 170°C for approximately 50 minutes in a deck oven on a French bread baking sheet.
Tips
- Other baking options:
* Turbo oven: 130°C for approximately 45 minutes.
* The cake is sensitive to high temperatures. For deck ovens that have temperature control for top and base, use: 170ºC for the top and 140ºC for the base.
- Other yields:
* 1.98 kg of batter in a rectangular tray-type form (32 x 22 x 3 cm) - 2 units of 1.85 kg.
- When prepared in a water bath, it results in an even creamier cake, similar to pamonha.
- In addition to the traditional recipe, it can be combined with other ingredients, such as cheese and grated coconut.
Yield
5 Units of 740 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Round Pan With Central Hole
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 6.0 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 113 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Green Corn Cake (Main Recipe)
Ingredients
How to make it
01. Place the Green Corn Cake, water, eggs, and milk in the mixer.
02. Beat at medium speed (speed 2) for approximately 2 minutes. Use a paddle attachment.
03. Place 795 g of batter in each round pan with a central hole (20 cm diameter x 9 cm height) previously greased.
04. Bake at 170°C for approximately 50 minutes in a deck oven on a French bread baking sheet.
Tips
- Other baking options:
* Turbo oven: 130°C for approximately 45 minutes.
* The cake is sensitive to high temperatures. For deck ovens that have temperature control for top and base, use: 170ºC for the top and 140ºC for the base.
- Other yields:
* 1.98 kg of batter in a rectangular tray-type form (32 x 22 x 3 cm) - 2 units of 1.85 kg.
- When prepared in a water bath, it results in an even creamier cake, similar to pamonha.
- In addition to the traditional recipe, it can be combined with other ingredients, such as cheese and grated coconut.
Yield
5 Units of 740 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Round Pan With Central Hole
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 6.0 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 113 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.