Moça sweetcorn cake

Ingredients

• 5fresh corn cobs
• 1 can or cartonLeite MOÇA® sweetened condensed milk
• 120 ml (½ cup)NINHO Forti+ whole milk
• 100 gbutter
• 3eggs
• 1 tablespoonbaking powder

Instructions

1. 1

   Cut off kernels

   Slice the kernels from the cobs, cutting close to the cob.

2. 2

   Blend ingredients

   Put the corn kernels in a blender with the condensed milk, whole milk, butter and eggs.

3. 3

   Add baking powder

   Blend well, then stir in the baking powder.

4. 4

   Fill the tin

   Pour the mixture into a greased 24 cm springform tin.

5. 5

   Bake the cake

   Bake in a preheated oven at 180°C for about 40 minutes.

6. 6

   Cool and serve

   Remove the cake from the oven and leave it until warm. Release it from the tin and transfer it to a serving plate.

What is sweetcorn cake?

Sweetcorn cake is a home-style bake in which corn is blended into the batter rather than added only as whole kernels. This version pairs fresh corn with sweetened condensed milk, giving it a rich, sweet flavour and a soft, close texture.

Fresh corn provides the characteristic flavour, while the blender makes a smooth batter without a separate creaming stage. The recipe is a straightforward take on a familiar style of Brazilian sweet bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 404 calories, 11g protein, 51g carbs, 19g fat.

The corn and condensed milk provide much of the carbohydrate, while butter and egg yolks contribute much of the fat. Eggs, milk and condensed milk also provide protein. Pair a slice with plain yoghurt or fruit to add contrast and round out the serving.

Choosing and preparing the corn

Fresh cobs: cut the kernels close to the cob so you collect as much corn as possible. Take care to keep the cob steady as you slice.

Condensed milk: use the full can or carton specified; it is the main sweetener in the recipe. The milk and eggs help bring the blended ingredients together.

Blending the batter

Blend well: process the corn with the condensed milk, whole milk, butter and eggs until the mixture is thoroughly combined. The recipe does not specify a blending time, so stop when there are no large pieces of corn remaining.

Add the raising agent last: stir in the baking powder after blending, rather than processing it with the other ingredients. This follows the method and avoids overworking it.

Getting the texture right

The corn gives the cake its flavour and some texture, while the eggs and butter contribute to its richness. The finished cake is intended to be tender rather than dry.

The method gives a baking time of about 40 minutes at 180°C. Since ovens and tins can differ, use the stated time as a guide and check that the cake is set before taking it out.

Tin and baking timing

Springform tin: use one measuring 24 cm across and grease it with butter as directed. A removable ring makes it easier to release the cake once it has cooled slightly.

The recipe lists 10 minutes as the total time, but its method calls for about 40 minutes in the oven, in addition to preparation and cooling. Allow time for the baking and for the cake to become warm before unmoulding.

Serving the cake

Let the cake cool until warm before releasing the tin and moving it to a serving plate. This gives it time to settle after baking.

Serve it on its own or alongside coffee or tea. For a more balanced plate, pair a slice with plain yoghurt or fresh fruit.

Recipe notes & tips

• Grease the 24 cm springform tin thoroughly so the cake releases more easily.
• Cut the kernels close to the cob to make the most of the fresh corn.
• Blend the corn mixture well before adding the baking powder.
• Stir in the baking powder rather than blending it with the other ingredients.
• Leave the cake to cool until warm before opening the springform tin.

Variations

• Vanilla note: add a little vanilla extract to the blender mixture for a different aroma.
• Cinnamon finish: dust the cooled cake lightly with cinnamon before serving.
• Corn texture: reserve a small portion of the kernels and stir them into the blended batter.
• Coconut pairing: serve slices with a little grated coconut for a complementary flavour.
• Smaller cakes: divide the batter between smaller greased tins and check them earlier, as baking time will vary.

Common mistakes to avoid

• Cutting too far from the cob: slice close to it to collect more kernels.
• Skipping the greasing: grease the whole inside of the 24 cm tin to help the cake release.
• Adding baking powder too early: stir it in after blending the other ingredients.
• Unmoulding while hot: wait until the cake is warm so it has time to settle.
• Relying only on the listed total time: allow about 40 minutes for baking, as specified in the method.

How to store

Once cool, cover the cake or place it in an airtight container and refrigerate it; use within 3 days. Bring a slice to room temperature or warm it briefly before serving.

Frequently asked questions