Jonny Schwass' Sweet Corn Cake
- 170g butter
- 130g flour
- 2 tsp baking powder
- pinch of salt
- 65g stone ground yellow corn meal
- 1 cup cooked corn kernels (1 ear)
- 0.5 cup sour cream
- 0.75 cup castor sugar
- 3 eggs at room temperature lightly beaten
Preheat oven to 175°C. Butter sides and bottom of a 9 by 2 inch round spring form cake pan. Line the bottom of the tin with baking paper and butter as well.
Sift flour, baking powder and salt into a bowl. Whisk in cornmeal and set aside.
Purée cooked corn in a food processor until smooth. Strain the purée through a fine sieve pressing with a rubber spatula to extract the liquid. Scrap any remaining purée off the bottom of the sieve into the liquid and then discarded the remaining solids.
Measure 0.25 cup of strained corn liquid and transfer to small bowl. Stir in the sour cream.
In a stand mixer, fitted with a paddle attachment, beat the butter and sugar on medium high speed until fluffy, about two minutes.
Stop and scrape the side of the bowl
On a slow speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the side again. (the mix will be loose and curdled looking)
On a 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 over beat.
Scrape the batter into a cake tin and spread it evenly with a spatula.
Bake until the cake is golden brown and springs back when gently pressed in the centre, 30 to 35 minutes.
Transfer to a cooling rack to cool for 10 to 15 minutes.
Run a knife around the edge of the pan then gently invert the cake onto the rack, removing the pan.
Remove the baking paper, turn the cake right side up onto the rack and let cook completely.
Slice a healthy wedge of cake and serve with the last of the summers berries and your favourite ice cream and frozen yoghurt.