This is a very nice gluten free sponge cake - moist but not heavy, with a lovely coconut-corn flavor. It is better to use a fine-grind corn flour if you have it, but medium grind will work as well.
2 1/2 cups sweet corn kernels
1 cup coconut milk
1/2 cup milk
3/4 cup corn oil
4 eggs
2 cups corn flour or fine grind corn meal
1 cup sugar
1 cup shredded coconut
Pinch of salt
1 tablespoon baking powder
Set oven to 350 and grease and flour a Bundt pan or angel food pan. In a blender, Blend the corn in a blender with the two milks until very creamy. Add the oil and eggs and blend a little more until incorporated. Pour the contents of the blender into a large bowl and add flour, sugar, coconut and salt. Stir to incorporate. Add the baking powder and stir to incorporate. It will be quite a liquid batter. Pour into the prepared baking pan and bake until a toothpick comes out clean, about 50-60 minutes. Run a knife around the edge and let it cool for 15 min and then unmold onto a rack or plate.
If you like you can make a drizzle with lemon juice and confectioner's sugar, but personally I like it plain.
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