Sweet Corn Cake
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4.9
20 reviews
Excellent
Sweet Corn Cake
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Sweet corn cake is a Brazilian bundt cake made with sweet corn (canned or fresh), cornmeal, and coconut in the kitchen blender. It's the perfect gluten-free dessert for June Festivals or to serve as an afternoon coffee cake.
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Ingredients
- 1 cup corn fresh or canned. If using canned corn, drain before measuring (about 200 grams, yellow kernels
- 1 cup coconut milk
- ¼ cup water
- 3 egg at room temperature, large
- 9 tablespoon butter melted (plus more to grease the pan, unsalted
- 1⅓ cup granulated sugar
- 2 cups cornmeal Please do NOT use coarse cornmeal for polenta, medium grind, yellow
- 2 tablespoons coconut flakes if you prefer, use the sweetened one, unsweetened
- 3 tablespoons Parmesan Cheese grated
- 1 pinch salt
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350° F (180° C). Grease very well a 10-inch (25 cm) ring pan and set it aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!
- In a blender, blend together all ingredients until obtaining a creamy and homogeneous mixture. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
- Pour mixture into the prepared pan and bake for about 30-35 minutes (mine baked in 35 minutes) or until a toothpick comes out clean.
- Let the sweet corn cake cool down completely on a rack (it will break apart if unmolded while still warm) and run a knife gently around the edges.
- Place an inverted plate on top and invert the sweet corn cake to unmold. This coffee cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk.
Equipments used:
Notes
- Storage
- Store this sweet corn cake well covered (so it doesn't dry out) for up to 3 days at room temperature or in the fridge in an airtight container for up to 5 days.
- Freeze for up to 2 months. To do this, let it cool and wrap it first with parchment paper and then with aluminum foil or plastic wrap.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
65mg
(22%)
Sodium
67mg
(3%)
Potassium
267mg
(6%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
333IU
(7%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 67mg | 3% |
| Potassium | 267mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 333IU | 7% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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