Sweet Corn Cake With Blueberry-Lavender Compote Recipe

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Sweet Corn Cake With Blueberry-Lavender Compote
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Ingredients
13
Count
Nutrition
192
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Position a rack in the center of the oven and heat the oven to 350°F Butter the sides and bottom of a 9x2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.
  2. Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside.
  3. Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.
  4. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.).
  5. On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.
  6. Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.
  7. Make the compote:.
  8. Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.
  9. When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs. of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.
  10. 15.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.36 Kcal (805 kJ)
Calories from fat 76.68 Kcal
% Daily Value*
Total Fat 8.52g 13%
Cholesterol 48.2mg 16%
Sodium 46.3mg 2%
Potassium 134.41mg 3%
Total Carbs 28.11g 9%
Sugars 18.27g 73%
Dietary Fiber 0.72g 3%
Protein 2.55g 5%
Vitamin C 1.7mg 3%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 38.1mg 4%
Amount Per 100 g
Calories 265.2 Kcal (1110 kJ)
Calories from fat 105.71 Kcal
% Daily Value*
Total Fat 11.75g 13%
Cholesterol 66.45mg 16%
Sodium 63.84mg 2%
Potassium 185.31mg 3%
Total Carbs 38.75g 9%
Sugars 25.18g 73%
Dietary Fiber 0.99g 3%
Protein 3.51g 5%
Vitamin C 2.4mg 3%
Vitamin A 0.1mg 3%
Iron 0.9mg 4%
Calcium 52.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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