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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I used to make this cake all the time while I was living in Brazil, as corn on the cob is very easy to find and inexpensive. That doesn't happen here in England. The corn you find in supermakets are tasteless and not full of juice as I am used to. So I tried the recipe using canned corn and sometime frozen, but I don't think I have achieved the same result, it is not as tastefull. Ingredients:
4 corn on the cob |
2 cups sugar |
1 cup milk |
4 whole eggs |
2 tablespoons plain flour |
2 tablespoons butter |
1 tablespoon baking powder |
50 g of grated parmigiano-reggiano cheese |
Directions:
1. Grease a 18cm baking pan and dust with flour.Pre-heat the oven to 180°C.
2. Shave all the corn from the cob with a sharp knife.
3. Mesure 2 cups, place all ingredients in a liquidizer, blend very well.
4. Transfer to the prepared baking pan and bake for 30 minutes.
5. This cake will have two layers, underneath it will look like a puddim and on top like a cake.
6. Refrigerate for half an hour.
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