Creamy Corn Cake with Syrup is a delightful dessert that perfectly blends the sweetness of corn with a luscious syrup, creating a moist and flavorful cake that’s sure to impress your family and friends. This easy-to-follow recipe uses simple ingredients and can be made in no time, making it a great option for both special occasions and everyday treats. Let’s dive into this delicious cake that will make your taste buds dance!
Ingredients
- 1 can of sweetcorn (without water) (300g)
- 3 eggs
- 1 cup (tea) of milk (240 ml)
- 1 cup (tea) of sugar (200g)
- 1/2 cup (tea) of oil (120 ml)
- 1 cup (tea) of cornmeal (140g)
- 1/2 cup (tea) of wheat flour (60g)
- 1 tablespoon baking powder (15g)
- Pinch of salt
- 1 cup (tea) of sugar for syrup (200g)
- 1/2 cup (tea) of hot water (120 ml)
- 1 tablespoon of butter (15g)
Directions
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Prep the Oven: Preheat your oven to 180 degrees C (355 degrees F) and grease a baking pan with flour.
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Blend Ingredients: In a blender, combine the sweetcorn, eggs, milk, sugar, and oil. Blend until the mixture is smooth.
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Mix in Dry Ingredients: Add the cornmeal, wheat flour, and salt to the blender. Blend briefly just until combined, ensuring not to overmix.
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Add Baking Powder: In this step, sprinkle in the baking powder and mix with a spoon until thoroughly distributed in the batter.
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Pour the Batter: Transfer the cake batter into the prepared greased and floured baking pan.
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Bake the Cake: Place the pan in the preheated oven and bake for about 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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Prepare the Syrup: While the cake is baking, make the syrup. In a saucepan, melt 1 cup of sugar over low heat until it turns into a caramel color. Carefully add the hot water, stirring until fully dissolved. Stir in the butter until melted and combined.
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Unmold and Serve: Once the cake is baked, remove it from the oven and let it cool for a few minutes. Gently unmold the cake and drizzle it generously with the hot syrup.
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Servings: 8-10
Nutrition Info: Approximately 250 calories per serving.
How to Serve
For the best experience, serve Creamy Corn Cake with Syrup warm, allowing the syrup to soak into each slice. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top for added indulgence. You can also garnish with fresh corn or a sprinkle of cinnamon for a unique touch.
FAQs
1. Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn—just ensure it is thawed and drained before blending.
2. How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
3. Can I substitute the sugar in the recipe?
You can use alternative sweeteners, such as honey or agave syrup, but keep in mind that the texture and flavor may vary slightly.
Creamy Corn Cake with Syrup
A delightful dessert that perfectly blends the sweetness of corn with a luscious syrup, creating a moist and flavorful cake.
For the Cake
- 300 g 1 can of sweetcorn (without water)
- 3 pieces eggs
- 240 ml 1 cup (tea) of milk
- 200 g 1 cup (tea) of sugar (for cake)
- 120 ml 1/2 cup (tea) of oil
- 140 g 1 cup (tea) of cornmeal
- 60 g 1/2 cup (tea) of wheat flour
- 15 g 1 tablespoon baking powder
- 1 pinch of salt
For the Syrup
- 200 g 1 cup (tea) of sugar (for syrup)
- 120 ml 1/2 cup (tea) of hot water
- 15 g 1 tablespoon of butter
Preparation
- Preheat your oven to 180 degrees C (355 degrees F) and grease a baking pan with flour.
- In a blender, combine the sweetcorn, eggs, milk, sugar, and oil. Blend until the mixture is smooth.
- Add the cornmeal, wheat flour, and salt to the blender. Blend briefly just until combined, ensuring not to overmix.
- Sprinkle in the baking powder and mix with a spoon until thoroughly distributed in the batter.
Baking
- Transfer the cake batter into the prepared greased and floured baking pan.
- Place the pan in the preheated oven and bake for about 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Syrup Preparation
- While the cake is baking, make the syrup. In a saucepan, melt 1 cup of sugar over low heat until it turns into a caramel color.
- Carefully add the hot water, stirring until fully dissolved. Stir in the butter until melted and combined.
Serving
- Once the cake is baked, remove it from the oven and let it cool for a few minutes. Gently unmold the cake and drizzle it generously with the hot syrup.
Serve warm, allowing the syrup to soak into each slice. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.