Peruvian Corn Cake

Corn Cake Feat

I was on my Pilates Instructor course in Shoreditch when I came across the amazing Peruvian restaurant Andina which specialises in street food…really nice street food. It instantly reminded me of the most amazing Mexican meal I had the night before my wedding, all that was missing was two of my favourite people and a truck load of margarita.

Andina has a tapas style menu and we went for the recommendations from the waiter – they didn’t disappoint. The dish that stood out most was the savoury corn cakes which I started experimenting with the very next day! Many corn cakes later and here is my honed recipe, I’m not sure how authentic it is but I do know how tasty it is!

Peruvian Corn Cake
500g frozen sweet corn, thawed
100g feta
75g butter, melted
2 eggs
1.5 tbsp coconut flour
1.5 tbsp baking powder
1/2 tbsp raw honey
Sprinkling of coriander
Sprinkling of chilli powder/flakes
Salad leaves
1 avocado (optional)
12 kalamata olives (optional)
Small tub of sour cream (optional)

  1. Preheat oven to 120/gas mark 1. Grease a 7″ cake tin or a loaf tin with a little coconut oil
  2. Separate the eggs. Place the yolks in a food processor with the sweetcorn and blitz until a coarse puree
  3. Pour in the cooled butter, coconut flour, baking powder, crumbled feta and honey and blitz until throughly mixed with a smooth texture
  4. Whisk the egg whites until stiff peaks then gently fold into the sweetcorn batter until combined
  5. Spoon the batter into your chosen tin and place on the middle shelf for 1 hour 40 minutes. The corn cake should feel firm to touch and will be golden
  6. Let cool slightly before serving with a dollop of sour cream, avocado and olives on a bed of salad leaves and sprinkle with chilli powder or flakes and coriander

Don’t have coconut flour? You can use cornflour as a replacement in this recipe.

I hope you enjoy this recipe as much as I do, 50 cakes later and it still hasn’t put me off!

Hannah x

Leave a Reply

Your email address will not be published. Required fields are marked *