when you think of sweetcorn you don’t usually think of it being used in a cake, but trust me it is really nice, it adds a slight sweet earthy flavour and paired with lemon and blackberry it really works.
recipe for small two layer sponge
1 and 1/2 cups 220g self raising flour
1 cup 220g butter
1 cup 220g caster sugar
4 eggs
zest of 1 lemon and 2 tbsp of juice
quarter of sweetcorn kernels from a fresh corn of the cob
10 blackberries chopped in half
1 tsp vanilla extract
1 pinch of salt
preheat the oven to 350f 180c
grease two tins, i used two small ones 9 inches i think.
in a mixer cream the butter and sugar together until it becomes pale and fluffy, then add the eggs beating them in one at a time.
add the vanilla extract then turn off the mixer and sift in the flour and salt, fold in, then add the lemon juice/zest and sweetcorn and stir in, finally add the chopped blackberries and pour in to the tins
bake for approx 30/35 minutes
let cool in tin for 10 minutes then transfer to wire rack to cool completely
frosting
1 cup 250ml double cream
1 cup 100g icing sugar
3/4 cup 175g cream cheese
whip the double cream and icing sugar until peaks start to form, then add the cream cheese, whip until thick.
build the cake by added 2 or 3 tbsp of lemon curd onto one layer of cake then add some cream and place the second layer on top.
cover the whole cake in frosting. i start by adding a load of frosting on top of the cake and working it down the sides and smoothing it out.
alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love
uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely restore interiors savvy southern style faded charm adorned from above green willow pond
the ny melrose family i gotta create 52 mantels embracing change the artsy girl connection beyond the picket fence
the vintage farm house lovenotes by lauren the treasurista live laugh rowe delightful order redfly creations manditory mooch
i cant stop crafting jolly jane polkadot pretties too much time on my hands its overflowing create and inspire
Buaaaah… horrible.. corn in cake?!?!?
Petra
Hey Aimee. I'm always amazed at the unusual combinations you use! I so wish I were that creative in the kitchen. I doesn't surprise me too much about using corn in a cake. There is so much corn used in our food today that we don't even realize it's there. Thanks for linking up at Gingerly Made!