Sunday, March 21: Cooking with Blixa

The next webcast of cooking with Blixa will take place this Sunday at 16:00 Berlin time, where we will bake:

Mexican Sweet Corn Cake

2 medium ears fresh corn
(if you can’t get fresh corn, try either frozen uncooked or dried corn, soaked in water overnight, I did it with cooked corn once and it turns rather gummy…)

30 grams fine yellow cornmeal
(you can finely grind polenta if necessarily…)

275ml sweetened condensed milk

40 grams yogurt

120 grams all-purpose flour

20 ml starch (I use potatoe starch)

7 ml baking powder

2 ml salt

2 eggs, plus 1 large egg yolk

80 ml neutral oil

Powdered sugar, to serve

Heat the oven to 175°C with a rack in the middle position. Oil a 20cm round cake pan or similar oven item.

Cut the kernels from the ears of corn.

Add roughly 180-200g of corn to a blender; if you have extra corn, reserve it for another use. Add the cornmeal, condensed milk and yogurt, then puree until smooth, scraping down the blender as needed.

Let stand for 10 minutes.

Meanwhile, in a small bowl, whisk together the flour, starch, baking powder and salt.

To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth. Pour the puree into a large bowl.

Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Re-invert the cake onto a serving platter and cool completely, about 1 hour. Serve dusted with powdered sugar.