So not all cakes are perfect. Despite the rather rustic appearance this Peruvian Corn cake it is extremely delicious. It’s traditionally eaten in coffee shops with enormous amounts of whipped cream and adorned with cherries. As I was transporting this to Cake Club at The Cookhouse I had to make do with squirty cream in a can…
You’d think by now, 67 bakes in to my around the world in 80 bakes challenge I’d be getting pretty good at this baking malarkey. Alas I still have the odd disaster and ruin a cake or two.
Is it because I can’t resist tampering with the recipe? Is it because I’m slap dash in the kitchen? Or is it because the sultanas all sank to the bottom welding the cake to the tin meaning I had to hack at it with a sharp knife to prise the last half from it’s bundty prison?
I guess it’s a combination of all 3 to be honest. Nevertheless I took it to cake club to share with my friends and enjoyed an enormous slice of it smothered in whipped cream. Which hides a multitude of sins and disguises the broken bits.
The Peruvian Corn Cake is infused with Star Anise and stuffed full with coconut and plump sultanas. It’s a perfect crumbly cake to accompany a strong cup of coffee.
Cornmeal gives the cake a wonderful golden yellow hue and an interesting texture. Light yet crumbly to the touch with bursts of sweet moisture from the sultanas.
I’m a big lover of fruit cake and bundt cake and coconut and spice so this is an absolute winner for me. I bet if you soaked the sultanas in a little rum beforehand it would be sublime.
If you’re not a dried fruit fan feel free to leave the sultanas out (and you might have more joy getting the cake out of its tin!)
Being lazy I whacked everything into my kitchenaid knowing full well that if you want to distribute your dried fruit evenly you should roll it in a little flour first and fold it into the batter. Alas I was hasty and missed this step so I had sunken sultanas. Although the cake batter is very fluid so I doubt it would suspend sultanas throughout the cake. Gravity is inevitable.
I adapted this recipe from a wonderful book which could have literally been made for me. Cakes from Around the World.
Things that I used to make my Peruvian Corn Cake
- 200g caster sugar
- 30g butter or margarine (butter would be better if you have it)
Step 1: Beat together the sugar and butter until fluffy
- 3 eggs
Step 2: Then beat in the eggs one at a time adding a little of the flour if it starts to spilt.
- 240g Fine milled corn meal (not to be mistaken for corn flour which is white not yellow). If you only have coarse corn meal blitz it in the blender to make it fine milled.
- 20g (2tablespoons) Baking powder
- 40g plain flour
- Ground star anise (I used 6 seeds from whole star anise or you could use 1/2tsp of ground star anise powder)
- 40g desiccated coconut
Step 3: Measure all of the flours and spices together. Beat in a third of the dry ingredients followed by a third of the oil. Repeat until all of the flours and oil is incorporated into the batter. Don’t forget to scrape the sides of the bowl down too!
- 80ml olive oil (it’s supposed to be corn oil which I didn’t have but sunflower oil would also be a good substitute)
Step 4: Roll the sultanas in a little flour and fold them gently into the batter. (or of you can’t be bothered to dirty another spoon beat them in gently with your mixer there’s so much baking prefer in this cake it’s bound to rise so you probably don’t need to treat it too delicately worrying about keeping the air in the batter. )
- 220g sultanas (golden if possible but they’re more expensive so I just used normal ones)
Step 5: Pour your cake batter into a thoroughly greased bundt tin. You could add a little flour too for good measure.
Step 6: Bake in the centre of the preheated oven for 45 minutes at 190 degrees Celsius (fan).
Step 7: Allow to cool before attempting to coax it from the tin. Slice and smear with whipped cream. Eat enormous wedges with strong coffee!