Canned corn cake, from a blender, measured into the can

The Canned Corn Cake, a cake that is not only tasty but also healthy, has neither flour nor milk. Practical, use canned corn

CAN CORN CAKE

Edited by Cris Muratori and Manu Boffino, of Bake and Cake Gourmet, website of recipes, menus and shopping lists, partner of TERRA Degusta. A blender cake that uses only the “can” of corn as a measure.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
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• PORTION: 1 PIE
• TOOLS: 1 sieve, 1 form with a hole in the center, 2 bowls.
• EQUIPMENT: conventional + blender

Want to see how to make CORN COB CAKE WITH 4 INGREDIENTS? Click here and watch it at TERRA Degusta.

INGREDIENTS. *click to see the shopping list

Canned Corn Cake (use can of corn as measure):

• 1 can corn, drained – kernels only
• 3 eggs
• 1 can of coconut milk
• 1 can of sugar or demerara sugar
• ½ can of corn oil + a little to grease the pan
• 1 jar of fine mimoso cornmeal + a little for sprinkling the mold
• 3 tablespoons of potato starch or cornmeal
• 1 tablespoon of baking powder
• fennel (optional)

Finish:

• icing sugar to taste, optional

To decorate:

• Fennel (optional)

PRE-PREPARATION:

1. Separate recipe utensils and ingredients.
2. Preheat the oven to 180°C.
3. Grease a form with the oil and sprinkle with the cornmeal.
4. Drain the corn in a colander.
5. Sift the cornmeal and potato starch into a bowl (if not using potato starch, add more cornmeal in the same amount).

PREPARATION:

Corn Cake in Tin:

1. Place the eggs, oil, milk or coconut milk and sugar in the blender and beat to blend.
2. Add the corn kernels and beat vigorously until a homogeneous mixture is obtained.
3. Transfer the mixture to a bowl.
4. Add the sifted cornmeal with the potato starch, a little at a time, stirring to incorporate.
5. Finally add the fennel (optional) and the yeast and mix.
6. Put it in greased and sprinkled form.
7. Place in a preheated oven at 180°C and cook for about 45 minutes.
8. To check if it’s cooked, do the toothpick test – put the toothpick in the center of the cake, if it comes out clean it’s ready.
9. Turn off the oven, remove the cake and shake it to see if it comes away from the pan.
10. When hot, unmold directly onto a serving plate.

FINISHING AND ASSEMBLY:

1. Put some icing sugar in a sieve and sprinkle it on the cake (optional).
2. Garnish with fennel (optional).
3. Cut tin cake corn sliced, serve with a good cup of coffee.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.