Bolo de Milho – Corn Cake

Bolo de Milho is one of my favourite cakes from Brazil and reminds me so much of a traditional festival from my mothers region called São João, which is when the dish is typically served. It takes place in June, you thank the Saint for the rain in the month and do lots of Brazilian square dancing.

by The Latina Cook

It’s another of those accidentally but wonderfully Gluten-Free Dairy-Free concoctions due to it’s traditional rural Brazilian ingredients… the two main ingredients are corn and coconut milk. I love making it to use up the weird random can of sweet corn I’ve always got lurking at the back of my pantry. There is so much natural sweetness from the corn in this cake which is amazing and it takes me right back to my childhood. It also takes only just minutes to prep as you just whack all the ingredients in a blender!

Ingredients Time: 1.5 hours * 300g Tinned Sweet Corn * 100g Sugar * 100ml Coconut Milk * 1.5 tsp Baking Powder * 150g Corn Flour * 2 eggs * Desiccated coconut

Method 1. Preheat oven to 180C 2. Add all the ingredients to blender/nutribullet and mix for around 3-4 minutes. 3. Pour into a small greased cake tin and cover the cake tin with foil. 4. Bake for 1 hour, remove, allow to cool and serve. At this point you can scatter over some desiccated coconut. 5. NOTE: If you don't have a blender use a food processor, add the corn first mix for 1-2 minutes to break up the kernels then add the rest of the ingredients, blend for a few more minutes before pouring into the cake tin.

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