Corn Cake
10 servings
85 minutes
Corn cake is a refined dessert originating from European cuisine. Its main ingredient, corn flour, gives the baked good a unique texture—delicate, airy, with a subtle sweet note. Combined with vanilla and powdered sugar, the cake gains softness and a pleasant aroma. The addition of milk and olive oil makes the dough rich and the structure velvety. This dessert is perfect for morning tea or a cozy evening with family. It intertwines the lightness of corn with the depth of creamy flavor, creating a harmony of taste sensations. It can be served as a standalone dish or complemented with berries, jam, or honey. The simplicity of preparation makes it an excellent option for those wanting to treat themselves and loved ones to something homemade and heartfelt.
1
Preheat the oven to 180 degrees. Grease the cake pan with butter and dust with corn flour.
- Extra virgin olive oil: 150 ml
- Cornmeal: 320 g
2
Mix the sifted flour, sugar, vanilla, milk, butter, and salt. Place the mixture over high heat and bring to a boil while stirring. Once it boils, reduce the heat to low.
- Cornmeal: 320 g
- Sugar: 240 g
- Vanilla sugar: to taste
- Milk: 400 ml
- Extra virgin olive oil: 150 ml
- Salt: pinch
3
Boil the mixture, stirring clockwise or in an 'eight' motion until it thickens. The consistency should be like corn or semolina porridge. Swirls should remain when turning the spoon.
4
Remove the mixture from heat, pour it into a deep container, and let it cool. Add large eggs one by one, mixing with a mixer on low speed after each. Add the baking powder and mix.
- Chicken egg: 3 pieces
- Baking powder (raising agent): 1 tablespoon
5
Pour the batter into the mold and bake for 40-45 minutes until done. Sprinkle the finished cake with powdered sugar.
