Celebrating the month of June just got extra delicious with this corn cake recipe, characteristic of ‘Festa Junina’ celebrations in Brazil. This flavor profile takes me right back to my childhood and home country; I hope it can transport you too!
By Victória Ferreira
Festa Junina (June Feast) is a harvest feast widely celebrated in Brazil. Its history of cultural hybridity is an excellent example of Brazilian culture. The festivities are inspired by European Midsummer celebrations, brought to the tropics by the Portuguese; yet they take place in what is Miswinter in the Southern Hemisphere. The meaning of the festivity shifted then, to one honoring the month’s Saints: John, Peter, and Anthony, thanking them for the seasons’ rain.
Folk dances, music, bonfires, and traditional foods enliven the celebration, corn being one of the main stars of the event, since it’s one of the harvest’s bounties. Corn will be seen displayed on the goodies tables in all imaginable formats: porridges, cakes, popcorn, steamed sweets, and even juices. My personal favorite is a creamy, sweet, and decadent corn cake that takes me right back to my childhood. The recipe I’m sharing here was lovingly passed onto me by my mother –so thanks, Mom.
As a June baby myself, I associate the celebration with my birthday, making it that much more special. My childhood birthday parties often featured traditional Festa Junina foods and sometimes even costumes, such as flannel shirts, lots of denim, and the quintessential faux freckles.
What I love the most about these traditions is that they revamp items already in our closets and pantries, making them party worthy. I’m a strong believer in celebrating life, and love researching different holidays and celebrations to incorporate into my life. Here’s an invite for you to include Festa Junina in your personal celebration repertoire!
Alternatively, this corn cake can be served on numerous other occasions, including ‘just because’. I am lucky enough to celebrate Thanksgiving with my multicultural chosen family every fall, and although we have the traditional turkey and stuffing, we also incorporated elements from our own diverse backgrounds. Ergo, this cake also stars in Thanksgiving feasts at my home. I feel like it is a particularly fitting recipe for the holiday since it evokes the comfort of the harvest season at the heart of the celebration.
When June comes around I can’t help but nostalgically miss Brazil and Festa Junina.So, this recipe allows me to bring a little bit of Brazil into my house, feeling closer to my family and culture. Today, for instance, is a lazy Sunday, I am baking this cake for my friends (since it has become one of their favorites) while listening to Bossa Nova and sipping drip coffee to get a multisensorial Brazilian experience. My kitchen smells sweet and delicious, and I feel calm and content. Of course, the best part is still to come, when the cake is ready!
How to know when the cake is ready? The final result could be described as fudgy, or even pudding-like, not like your average cake at all. It should be firm, with a golden crust on top, yet extremely creamy (not runny or wobbly) on the inside.
The ultimate way to have it, in my opinion, is cold, with a slice of cheese on the side, and a good, steaming cup of black coffee. I think the saltiness of the cheese and the bitterness of the coffee really complement the sweet creaminess of the cake. If combining cheese with cake is a little too adventurous for you, a sprinkle of cinnamon is also a nice addition that harmonizes well with the coffee as well.
Bonus points: this recipe requires minimum effort, with a blender and the oven doing all the hard work!
Ingredients:
1 can (300g) of corn (drained)
1 can (400 ml) of coconut milk
1 cup of milk
5 eggs
2 cups of sugar
4 tablespoons of grated cheese (Parmesan or Grana Padano)
4 tablespoons of butter
4 tablespoons of flour
1 tablespoon of baking powder
Method:
- Grease and flour a rectangular pan (approximately 30cm by 20 cm) and pre-heat your oven to 180℃.
- Mix all the ingredients together in a blender (yes, it is as simple as that). It will be a full blender, but it all works out in the end — trust the process.
- Pour the mixture onto the prepared pan and bake it in your oven for 40-60 minutes depending on the depth of your baking pan, until the middle is set and the top is beautifully golden.
- Let the cake chill for at least an hour in the fridge before cutting it into squares.
PS: Keeps in the fridge for around 4 days.
Enjoy!
Life Lovers Magazine® 