Brazilian style corn cake with Mexican nixtamalized corn flour

by Heguiberto on March 23, 2012

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The white corn cake that Fer from the Brazilian blog chucrute com salsicha made the other day caught my eye because she uses an ingredient of which I have plenty in my pantry: harina de maiz nixtamalizada, or Mexican corn flour. It’s been sitting around since Steven prepared delicious vegetarian tamales awaiting the next tamale cook-off because we didn’t know what else to make with it.

Brazilian style corn cake with Mexican nixtamalized corn flour

Brazilian style corn cake with Mexican nixtamalized corn flour

Fer is based here in Northern California. She shares the same trouble I do when it comes to buying corn flour for Brazilian dishes. In the US it is ground too coarsely. So she resorted to the Mexican corn flour which has a similar texture to the Brazilian. I think that’s wonderfully creative in-and-of-itself and has given me loads of new ideas already.

I’ve wanted to test this flour for some time but never got around to doing it. I guess was afraid that the way the corn was processed, nixtamalization, would impart a different flavor to the cake. Well, that was completely wrong. Thanks for debunking that myth, Fernanda!

I basically followed her recipe except that I used pastry flour in the combo corn-wheat flour. This made the cake extra fluffy. It came out deliciously corny, not too sweet and super moist.

Brazilian style corn cake with Mexican nixtamalized corn flour

key ingredients for Brazilian style corn cake with Mexican nixtamalized corn flour

key ingredients for Brazilian style corn cake with Mexican nixtamalized corn flour

1½ cups harina de maiz nixtamalizada (Mexican corn flour)
2½ cups whole milk
2 cups pastry flour
1 tbsp baking powder
½ tsp kosher salt
2/3 cup sugar
2 eggs
½ cup canola oil
¾ tsp fennel seeds

Pre heat oven to 400F.

Grease a large baking pan with canola oil and set aside.

Put corn flour in a large bowl, add milk and whisk together to combine. Let this mix sit for about 5-10 minutes. Add eggs and mix it again to combine. Blend in pastry flour, salt, sugar, fennel seeds and baking powder.

Transfer mixture to prepared baking pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Serve with a nice cup of black coffee.

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