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Bolu batar (corn sponge cake): recipe illustration
Snacks & baking

Bolu batar (corn sponge cake)

A moist, slightly crumbly cake flavoured with coconut milk and sweet corn. It's eaten as an afternoon snack or at breakfast, often with a coffee.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

414 kcal per serving

Protein
6.8 g
Carbohydrates
52.6 g
of which sugars
20.9 g
Fat
19 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C (160 °C fan) and butter a 22 cm round tin.
  2. In a large bowl, mix the cornmeal, wheat flour, baking powder, salt and sugar.
  3. In another bowl, whisk the eggs with the coconut milk, oil and vanilla.
  4. Pour the wet ingredients over the dry and mix just until no lumps remain.
  5. Gently fold in the drained sweet corn.
  6. Pour the batter into the tin and smooth the top.
  7. Bake for 40 minutes, until a knife inserted in the centre comes out clean.
  8. Let it cool for 10 minutes before turning it out onto a wire rack.

Variations and tips

Coconut version. Stir the desiccated coconut into the batter and sprinkle some over the top before baking.

More ideas

Batar mamar (corn porridge with banana)1 h · 4 serv. · budget-friendlyBatar-fos (sugared popcorn)20 min · 4 serv.Batar-kakeu (corn flour and palm sugar cakes)30 min · 4 serv.Batar-kuda (corn porridge with milk)45 min · 4 serv. · budget-friendlyAi-kore (sugared puffed rice)20 min · 4 serv.Bolu-hare (sweet rice cake)1 h 20 · 6 serv.Bolu-ikan-ulun (cassava and palm sugar cake)1 h 10 · 6 serv.Ai-ulun-kaben (cassava with palm sugar)45 min · 4 serv.

Original Ecomely recipe.