Sweet Corn Cake

Ingredients:

1 (300 g) canned sweet corn kernel, drained and blended
1 (150g) canned sweet corn kernel, coarsely chopped
1 cup sugar
1/2 cup brown sugar
3 eggs
1 cup vegetable oil
2 cups flour (tipo oo)
1/4 cup cornflour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt

Method:

Grease a cake pan (26 cm in diameter), dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

Preheat oven to 180 °C.

In a bowl, combine corn paste and sugars, beat to incorporate.

Add eggs and oil, beat till well blended.

In another bowl, combine flours, baking powder, baking soda and salt.

Add dry ingredients into corn batter, mix well.

Stir-in corn kernel.

Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool thoroughly.