Here on the site, there are many recipes for your Festa Junina! Today’s suggestion is this delicious cake! Try it and be sure to always see the tips at the end of the recipe.


  • 1 can of drained corn
  • 1/2 cup (heaping) fresh cream
  • 1/2 cup (tea) of milk
  • 1/2 cup (tea) of oil
  • 4 eggs
  • 1/2 cup (tea) wheat flour
  • 1 and 1/2 cup (tea) of sugar
  • 1 and 1/2 cup cornmeal (tea)
  • 1 tablespoon baking powder
  • 1/2 glass of coconut milk
  • 1 can of condensed milk

Preparation mode

  1. Grease and flour a 24cm springform tin and set aside.
  2. Preheat the oven to medium temperature.
  3. In a blender, beat the corn, cream, milk and oil until you get a smooth cream.
  4. Add the eggs and beat to mix.
  5. Transfer to a bowl and mix with the wheat flour, sugar, cornmeal and baking powder.
  6. Put the dough in shape and take it to bake for approximately 30 minutes or until bake.
  7. Unmold the cake onto a plate and pierce it with a toothpick.
  8. Mix the coconut milk with the condensed milk and water the cake while it is still warm.
  9. Serve.

Mother’s Tips

If you prefer, reduce the amount of condensed milk and increase the amount of coconut milk.

Approximate yield of 8 servings.

See also pudding cake recipes and timely tips.


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