Festa Junina: See quick recipe for paçoca cake – 07/11/2023 – Food

It has already become a tradition, throughout the month of July, to extend the June celebrations in what is known as the “July party”, with fairs scattered around the city continuing the festivities filled with cakes, pies, churros and a series of typical dishes. corn based.

Thinking about the success of parties that rarely offer vegan options, pastry chef Lucas Corazza recommends a recipe for a simple vegan paçoca cake that uses, in addition to peanut paçoca in the dough, roasted peanuts to make a caramel that makes up the syrup.

The recipe takes just over an hour to make and yields up to 12 pieces.

Difficulty level: Easy
Preparation time: 1h30
Performance: 12 servings | A 25cm cake.

Ingredients

FOR MASS:

• 120 grams of Not Cream Milk;
• 1 cup (tea) of NotMilk Zero;
• 1/2 cup (tea) soybean oil;
• 1 cup (tea) sugar;
• 2 cups (tea) wheat flour;
• 5 units of peanut paçoca;
• 1 tablespoon (soup) of chemical baking powder;

FOR THE CARAMEL:

• 150 grams of refined sugar;
• 30 grams of vegan margarine;
• 150 grams of Not Cream Milk;
• 100 grams of shelled roasted peanuts;

Method of preparation

• In the blender beat NotCreme de Leite, NotMilk Zero, oil and sugar;
• Add the wheat flour and beat again;
• Add the yeast and the slightly crumbled paçoquinhas and mix well with a spoon;
• Place the dough in a greased and floured mold and bake in a preheated oven at 180°C for about 40 minutes;
• After the cake is cold, remove it from the mold and cover with the caramel;
• Finish with fleur de sel