Fresh corn cake

Ingredients

• 4ears of fresh sweetcorn
• 120 mlwater
• 120 mloil
• 395 gsweetened condensed milk
• 3eggs
• 180 gplain flour
• 1 tablespoon (about 12 g)baking powder
• ½ tablespoon (about 6 g)icing sugar, for dusting

Instructions

1. 1

   Cut off kernels

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

2. 2

   Blend the corn

   Put the kernels and water in a blender and blend.

3. 3

   Strain the mixture

   Pass the blended corn through a sieve, then return the corn purée to the blender.

4. 4

   Blend wet ingredients

   Add the oil, condensed milk and eggs, then blend thoroughly.

5. 5

   Add dry ingredients

   Pour the mixture into a bowl. Add the flour and baking powder, then mix well.

6. 6

   Bake the cake

   Pour the batter into a greased 20 cm ring cake tin. Bake in a preheated oven at 200°C for about 40 minutes, or until a skewer inserted into the cake comes out clean.

7. 7

   Cool slightly

   Leave the cake until just warm, then turn it out of the tin.

8. 8

   Dust and serve

   Dust with icing sugar and serve.

What is fresh corn cake?

Fresh corn cake is a home-style bake made by blending sweetcorn into the batter, rather than relying on cornmeal alone. It is familiar in Brazilian cooking, where corn is often used in sweet cakes and other everyday bakes.

This version combines fresh kernels with condensed milk for sweetness and moisture. Straining the blended corn gives the batter a smoother texture while keeping its fresh corn flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 13g protein, 69g carbs, 22g fat.

The corn and flour provide most of the carbohydrates, while the oil and condensed milk contribute much of the fat. Eggs and condensed milk provide protein. Pair a slice with fresh fruit or plain yoghurt for a more balanced plate.

Preparing the corn

Cut close: Slice the kernels off the cob close to the core to make the most of each ear, taking care not to cut into the tough cob itself.

Blend and strain: Blend the kernels with the water, then sieve the mixture as directed. This removes much of the coarse husk and helps the finished cake feel less grainy.

Getting a smooth batter

Blend thoroughly: The oil, condensed milk and eggs should be well combined with the corn purée before adding the flour. Scrape down the blender if ingredients cling to the sides.

Fold in gently: Once the flour and baking powder go in, mix just until no dry patches remain. Overmixing can make a cake less tender.

Checking when it is baked

Use the skewer test: The recipe gives about 40 minutes at 200°C, but the exact time can vary by oven and tin. Insert a skewer into the centre; it should come out clean rather than coated in wet batter.

Mind the timing: The listed total time is 20 minutes, while the method calls for about 40 minutes of baking, in addition to preparation. Allow time for the cake to bake and cool slightly before turning it out.

Turning it out neatly

Cool first: Let the cake become warm rather than piping hot before removing it from the tin. This gives it a chance to firm up and makes it less likely to break.

Finish simply: Dust the icing sugar over the cake shortly before serving so it stays visible on the surface.

How to serve it

Serve a slice on its own with tea or coffee for a sweet snack. The condensed milk makes the cake rich enough to enjoy without an elaborate topping.

For a more filling plate, pair it with plain yoghurt or fresh fruit. A small portion alongside something unsweetened balances the cake's sweetness.

Recipe notes & tips

• Use fresh, sweet-smelling corn for the best flavour.
• Cut the kernels into a wide bowl to catch any that fall.
• Sieve the corn mixture thoroughly for a smoother crumb.
• Grease the ring tin well so the cake releases more easily.
• Let the cake cool until warm before turning it out.
• Dust with icing sugar just before serving.

Variations

• Citrus zest: Add finely grated lemon or orange zest to the batter for a fragrant note.
• Cinnamon finish: Add a light dusting of cinnamon with the icing sugar.
• Vanilla note: Stir a little vanilla extract into the wet mixture.
• Corn texture: Reserve a spoonful of kernels and stir them into the batter for small bursts of corn.
• Serve with fruit: Add sliced berries or other fresh fruit alongside each portion.

Common mistakes to avoid

• Cutting too far into the cob: This can add tough pieces; slice the kernels close to the core without cutting into it.
• Skipping the sieve: Coarse bits of corn skin can make the cake grainy; strain the blended mixture as directed.
• Overmixing the flour: This can make the crumb less tender; mix only until the dry ingredients are incorporated.
• Using an unprepared tin: The cake may stick; grease the 20 cm ring tin before adding the batter.
• Turning it out while hot: The cake can break before it firms up; wait until it is just warm.
• Relying only on the clock: Ovens vary; check the centre with a skewer after about 40 minutes.

How to store

Keep the cooled cake covered at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 5 days. Bring slices to room temperature or warm them briefly in the microwave before serving.

Frequently asked questions