Corn is one of the most consumed cereal in the world, its use provides several health benefits, especially for the fact that, unlike rice and wheat, corn retains its bark. The peel corn is a rich source of fiber, extremely important for the maintenance of the intestinal rhythm in addition is rich in carbohydrates, proteins, vitamins (especially B1 and E) and minerals.
The corn cake was one of my first passions rs serious !
This delight without gluten- combines a lot with grated coconut, so I made a little kiss with condensed milk without lactose and rode like a Naked Cake, as is fashionable 😉
1 can of corn (with the water retains) 2 or corn cobs
1/2 cup coconut oil
1/2 cup milk (used without lactose)
1 cup cornmeal
1 cup sugar (I used organic sugar)
1 tablespoon cornstarch
1 teaspoon baking powder
1 can of condensed milk (used without lactose)
1 tablespoon (soup) of coconut oil
50g grated coconut (used natural)
Method of preparation:
For the dough, place the ingredients (except the yeast) in a blender and blend until smooth dough, put the yeast and mix well little. In a rectangular shape of 40 cm, lined with parchment paper, pour the contents of the blender and put to bake in preheated 205 ° oven for 40 minutes.
Mix the ingredients of the Sweet kiss a saucepan, bring to low heat and stir constantly until it begins to drop from the bottom of the pot.
To fill, unmold the cake after cold, cut in half, drizzle the cake with a little sugar water and stuff. Moisten the top too, after putting on top of the filling and beijnho pass over the cake. Confetti with a little grated coconut.
This recipe yields 1 Naked Cake 20 cm x 30 cm. Good appetite!
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