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Katrine cooks#1

May 5, 2013

The beloved and I went to Antony House today, as we have a National Trust membership and Arlo (who’s not keen on visiting houses) is in Cardiff for a  clarinet conference. Antony house is a beautiful early 18th century mansion with fantastic grounds designed by Repton that  sweep down to the River Lynher via secluded woodland.  The flowers were showing off, the hedges were looking very crisp, the trees were majestic and the sun was shining too. What more could we want? Well a nice cake it turns out.


When we got back Katrine had not only been studying English grammar, she’d also been to the supermarket to buy ingredients for Bolo de Milho – or corn cake, but that sounds too prosaic. The beloved has been trying to persuade Katrine to cook something Brazilian for a few weeks now and she’s been too nervous, but today she was feeling brave.

It’s a very unEnglish cake, gluten free and totally delicious. It’s also a recipe after my own heart as nothing is weighed precisely. I took a lot of photos as it was being made to remind me.

Bolo de Milho: Into a mixing bowl crack 4 eggs and add 2oo ml coconut milk -stir the milk to mix it before adding it.bolo5bolo6

Add a tin of condensed milk (not a tiny tin) and two spoons of almost melted butter and whizz with a stick blender until frothy.





Drain 2 cans of unsalted sweetcorn – you’ll need about one and a quarter – and add to the mixture. Then add two spoons of grated Caerphilly cheese (OK …it’s not very Brazilian) and 6 dessert spoons of polenta, two teaspoons of yeast (preferably dried stuff which you can add straight to the mixture and not the stuff you have to activate and then add)  and some ground cinnamon and blend again for a few minutes.

Pour into a lined (it’s quite runny) 9″ cake tin and bake at 180c for about 40  minutes. It looks a little wobbly, yet cooked when it’s done.

We ate it warm – straight from the oven.  It was wonderful – creamy and light. I’m looking forward to having some with coffee tomorrow for breakfast.

Knocks corn flakes into a cocked hat.




5 Comments leave one →
  1. Annie permalink
    May 6, 2013 7:02 am

    Think I’ll be round for coffee!

  2. May 8, 2013 6:36 am

    Very interesting recipe, not seen anything like it before

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