Of which 9.4 g sugars and 9.3 g saturated fat.
No-added-sugar version: 216 kcal and 1.1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg)
Allergens egg
Sweet corn cake with rice flour
A fluffy yellow cake made with just sweet corn and gluten-free flours.
Ingredients
- 1 cup fine cornmeal (150 g / 5½ oz)
- 1 cup rice flour (150 g / 5½ oz)
- 1 cup sweet corn, drained (165 g / 6 oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (150 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (100 g / 3½ oz)
- ½ cup coconut milk (120 g / 4 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a rectangular pan.
- In the blender, blend the eggs, coconut oil, coconut milk, sweet corn and sugar until very creamy.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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