Sweet Corn Cake with Basil Cream and Raspberry Compote
Prep. Time:
20 mins
Baking Time:
50 mins
Total Time:
50 mins
Serves:
6
This is a moist corn cake which has a degree of nuttiness that is delicious.
Ingredients
2 cups sweetcorn kernels (fresh or frozen)
1 cup milk
1 cup mascarpone cheese
2 cups cornmeal
1.5 cups caster sugar
0.5 cup light oil (canola or sunflower)
4 eggs
1 cup finely shredded coconut
0.5 teaspoons salt
1 tablespoon baking powder
BASIL CREAM:
1 bunch fresh basil leaves
200 ml heavy cream
RASPBERRY COMPOTE:
200 gm fresh raspberries
1 cup caster sugar
Instructions
Preheat oven to 350° F. Prepare a 10-inch loose-bottomed cake tin.
Blend the sweetcorn kernels and the milk until smooth.
Add the mascarpone, cornmeal, sugar, oil, eggs, coconut and salt. Blend until smooth.
Add the baking powder and pulse very briefly.
Pour the batter into the prepared cake tin, and bake for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and immediately run a thin knife around the edges to loosen it. Let it cool slightly, about 20 minutes, then turn the cake into a cooling rack to finish cooling.
Meanwhile, drop the basil leaves into the cream, bring briefly to the boil then leave to cool for at least 30 minutes. Remove the basil from the infused cream and whip the cream and pipe it onto the cake.
For the raspberry compote, drop the raspberries and sugar into a pan and cover with water. Heat gently until a compote is of the consistency that you prefer.
Pantry Essentials inspired by this recipe from Top Chef ™
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