Whether it’s June party season or not, this practical and delicious tamale cake deserves a place on your table!
Corn Pamonha Cake with Condensed Milk
Servings
14
servingsPrep time
20
minutesCooking time
45
minutesGet your blender and ingredients ready to make this delicious pamonha cake today!
Ingredients
240ml of milk
3 whole eggs
3 tablespoons wheat flour
2 cans of drained corn
1 box of condensed milk
1 tablespoon butter or margarine
1 tablespoon chemical baking powder
Confectioners’ sugar to sprinkle on top (optional)
Directions
- Add the eggs, drained corn, condensed milk, butter or margarine and milk to the blender.
Cover and beat for about 2 minutes.
Add the wheat flour, baking powder and beat in “pulsar” mode just to mix the dough well. - Pour the dough into a greased and floured mold of your choice, place it in a preheated oven at 180º₢ and bake the cake for approximately 40 to 50 minutes.
- Carefully remove the tamale cake from the oven and allow it to cool at room temperature.
Unmold onto a plate or platter, finish sprinkling icing sugar on top and the pamonha cake is ready.
