Check out this tamale cake recipe for an unforgettable snack

If you love these cakes with a soft texture, corn flavor and rustic aroma, this tamale cake is the perfect choice. It’s creamy on the inside, golden on the outside, and made entirely in the blender, perfect for those who want a quick and delicious dessert without making a mess in the kitchen.

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Made from corn, cornmeal and milk, it can be given an extra touch with Parmesan, making the cake more aromatic and with a slight saltiness that blends perfectly with the sweetness of the dough. It’s the perfect recipe for an afternoon coffee, to receive guests or simply to satisfy a craving for a special homemade cake.

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Check step by step:

ingredients

• 3 eggs
• 1 can of corn
• 1 packet of sugar
• 1 can milk (or water or coconut milk)
• 1/2 can oil (or melted butter)
• 3/4 can of corn flour
• 1 tablespoon yeast
• 1 pinch of salt
• 100 grams parmesan cheese (optional)

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To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.

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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.

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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.

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Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation

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For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.

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Naturally, the first attempts are not perfect. Cooking is a learning process

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Preparation method

1. Preheat the oven to 180 degrees Celsius, and grease a small tray (25 cm x 20 cm) with butter.
2. In the blender, put the corn, eggs, sugar, milk and oil. Beat until very homogeneous.
3. Add the cornflour and yeast and beat for about 30 seconds.
4. Place the dough in the prepared pan.
5. Add a pinch of salt and, if desired, Parmesan cheese.
6. Bake in the preheated oven for 40 to 50 minutes, until golden.

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