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
75g butter, melted
1.5 tbsp coconut flour
1.5 tbsp baking powder
1/2 tbsp raw honey
Sprinkling of coriander
Sprinkling of chilli powder/flakes
1 avocado (optional)
12 kalamata olives (optional)
Small tub of sour cream (optional)
- Preheat oven to 120/gas mark 1. Grease a 7″ cake tin or a loaf tin with a little coconut oil
- Separate the eggs. Place the yolks in a food processor with the sweetcorn and blitz until a coarse puree
- Pour in the cooled butter, coconut flour, baking powder, crumbled feta and honey and blitz until throughly mixed with a smooth texture
- Whisk the egg whites until stiff peaks then gently fold into the sweetcorn batter until combined
- 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
- 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!