GLUTEN FREE SWEET CORN AND BLUEBERRY CAKE
PREP: 15 MINS (plus soaking time)
YIELD: One 10-Inch Cake
Ingredients:
- 1 cup Almond flour
- ¾ cup Cornmeal
- ¼ cup All-Purpose gluten-free flour*
- 2 tsp. Baking powder
- 2/4 tsp. Salt
- 16 Tbsp (2 sticks) Butter, unsalted(room temperature)
- 1 ¼ cups Sugar
- 1 cup Corn, cooked
- ¾ cup Buttermilk (room temperature)
- 4 Eggs, extra-large, lightly beaten(room temperature)
- 3 Egg yolks, extra-large(room temperature)
- 2 Lemons (large), zested and juiced
- 2 pints Blueberries, fresh
INSTRUCTIONS:
- Preheat oven to 325 degrees. Lightly grease a 10-inch springform cake pan.
- Thoroughly combine dry ingredients.
- In a large electric mixing bowl fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Purée the corn along with the buttermilk until relatively smooth.
- Stir together the corn mixture and the eggs.
- Gradually add some of the dry ingredients to the creamed butter.
- Next add some of the egg mixture to the batter and continue, alternating between dry and wet ingredients, ending with the egg mixture, until the batter is combined,but not over mixed.
- Stir in the lemon juice and zest.
- Lightly fold in blueberries and pour into the prepared springform cake pan.
- Bake for about 1 hour, 15 minutes. Cake tester should come out clean.
- Cool completely before removing cake pan sleeve and slicing.
- Serve with a generous drizzle of honey, yogurt and fresh fruit for breakfast or drizzled with a lemon glaze (optional)** and Sweet Corn and Ginger Ice Cream(recipe attached) for dessert.
Cup-For-Cup, Bob’s Red Mill or King Arthur make gluten-free AP flour. Recipe can also swap out the gluten-free with regular all-purpose flour.
To make the lemon glaze, mix together one cup of powdered (confectioners) sugarwith the juice and zest (optional) of one small lemon
