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Ka'aty (sweet corn cake): recipe illustration
Snacks & baking

Ka'aty (sweet corn cake)

A soft cake of tender corn, sweet and lightly anise-flavoured, baked in the oven or cooked in a pan. It is eaten warm as an afternoon snack, often with a cup of maté, and keeps a melting centre for several days.

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Ingredients

Ingredients

Optional extras

Nutrition facts

426 kcal per serving

Protein
8.9 g
Carbohydrates
52.7 g
of which sugars
29.2 g
Fat
19.3 g
Fiber
2.5 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 180 °C and butter a 22 cm round tin.
  2. Blend the corn kernels with the milk until you have a fairly smooth purée.
  3. Add the eggs, sugar, oil and anise, then mix well.
  4. Fold in the sifted flour and baking powder gently.
  5. Pour the batter into the tin and bake for 35 minutes, until the top is golden and a skewer comes out dry.
  6. Let it cool slightly before unmoulding and cutting into slices.

Variations and tips

Cheesy flavour. Add 50 g of fresh cheese to the batter for a saltier, more melting version.

More ideas

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Original Ecomely recipe.