Corn cake with Farinha Láctea

Ingredients

• 4fresh sweetcorn cobs, kernels removed
• 3eggs
• 120 ml (½ cup)oil
• 200 ml (1 cup)demerara sugar
• 300 ml (1½ cups)NESTLÉ Farinha Láctea
• 15 ml (1 tablespoon)baking powder

Instructions

1. 1

   Blend the batter

   Blend the sweetcorn kernels, eggs, oil and sugar until the mixture is smooth.

2. 2

   Add dry ingredients

   Transfer the mixture to a bowl and stir in the NESTLÉ Farinha Láctea and baking powder.

3. 3

   Bake the cake

   Pour the batter into a 23 cm round ring cake tin. Bake in a preheated oven at 180°C for about 30 minutes, or until golden. Serve straight away.

What is corn cake with Farinha Láctea?

Corn cakes are a familiar part of Brazilian home baking, where sweetcorn is often used in cakes as well as savoury dishes. This version combines fresh kernels with Farinha Láctea, a sweet milk-based cereal flour, for a simple, gently sweet cake.

Blending the corn with the wet ingredients makes a smooth batter, while the cereal flour gives the recipe its distinctive flavour. It is baked in a ring tin so the centre cooks along with the rest of the cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 229 calories, 5g protein, 25g carbs, 14g fat.

The sweetcorn and sugar provide most of the carbohydrates, while the oil supplies much of the fat and the eggs and Farinha Láctea contribute protein. For a more balanced plate, serve a slice with fresh fruit and have it as part of a snack or meal rather than adding another sweet accompaniment.

Choosing the ingredients

Fresh sweetcorn: Remove the kernels from the cobs before blending. Choose cobs with plump kernels for a sweet, juicy base.

Farinha Láctea: This is a specific sweetened cereal product, not plain flour or powdered milk. Use the named ingredient for the intended flavour and texture.

Blending the batter

Smooth mixture: Blend the corn, eggs, oil and sugar until no large pieces of corn remain. This helps distribute the kernels evenly through the cake.

Gentle mixing: Stir in the Farinha Láctea and baking powder after blending. Mix just until combined rather than continuing to beat the batter.

Getting the bake right

Oven temperature: Preheat to 180°C before the tin goes in, so the cake begins baking at the stated temperature.

Doneness: The recipe gives about 30 minutes as a guide and says to bake until golden. Since ovens vary, start checking as the surface colours; the listed total time of 10 minutes does not include this baking time.

Using a ring tin

Tin size: Use a round ring tin measuring 23 cm across, as specified. The central opening helps the batter bake through without relying on a long, narrow cake shape.

Filling the tin: Pour in the batter evenly so it sits at a consistent depth. The recipe does not specify greasing the tin, so follow your usual preparation for your particular tin.

Serving the cake

Freshly baked: The recipe recommends serving the cake straight away. Let it settle briefly after baking so it is easier to handle when turning it out.

Pairings: Serve a slice with coffee or tea, or alongside fresh fruit for a simple snack.

Recipe notes & tips

• Cut the kernels from the cobs before measuring or blending them.
• Blend the first four ingredients until the corn is evenly broken down.
• Stir in the cereal flour and baking powder only after transferring the blended mixture to a bowl.
• Use a 23 cm ring tin to match the recipe's specified shape and size.
• Check the cake for a golden surface around the 30-minute mark, as oven performance can vary.

Variations

• Add cinnamon: Stir a little into the dry ingredients for a warm spice note.
• Serve with fruit: Pair each slice with fresh fruit for a bright accompaniment.
• Use a loaf tin: Bake in a loaf tin if needed, but check for doneness as the shape may change the baking time.
• Add vanilla: Mix a little vanilla extract into the blended ingredients for extra aroma.

Common mistakes to avoid

• Using plain flour: Farinha Láctea is a distinct sweet cereal ingredient; use the named product rather than substituting plain flour.
• Adding the baking powder to the blender: Stir it in with the cereal flour after blending the wet ingredients.
• Leaving large corn pieces: Blend the corn mixture until smooth so the kernels are more evenly distributed.
• Skipping preheating: Heat the oven to 180°C before baking so the cake starts at the required temperature.
• Relying only on the stated time: Check for a golden surface, as the recipe gives about 30 minutes and ovens can differ.

How to store

The recipe is best served straight away. If you have leftovers, keep them covered in the fridge and reheat individual slices gently before serving; the source does not specify a storage duration.

Frequently asked questions