A mini sweet corn and strawberry cake, perfect for summer. V+GF
Okay, first let me apologize for two things: One, being gone half a week; two, posting a recipe with a very similar theme from what I posted last week. Clearly I’m on a sweet corn kick.
The mini blog break was not intentional, some unexpected items here and there got in the way of kitchen time. I’m not sure, but I might have to cut back to posting only twice a week. I’d definitely prefer to keep my three-posts-a-week rhythm if at all possible.
Enough about me, let’s talk about this cake. It tastes a little like cornbread, but with a smoother texture. The sweetness comes from added sugar, of course, but also from corn milk, with is quite honeyed on its own.
There are only two added tablespoons of oil, but if you want to make the cake a bit more decadent, you can soak the layers in full fall coconut milk. Then it becomes almost like a tres leches cake, which, incidentally, I hated growing up, but obviously like now. The soaking is purely optional, as the cake is delicious either way.
What’s not optional is a generous spread of strawberry jam (or preserves) in between the layers. Something about that strawberry paired with the corn is so good. Summery, ya know?
I made this cake in a six-inch cake pan. I’ve been wanting a mini cake pan for awhile, and when I saw one at the Kroger for cheap, I couldn’t resist. Since there are only two of us around here, I don’t make a lot of cake because it always gets stale before we can finish it. It’s not like I can give it to neighbors, hey, here’s this half eaten cake. And kitty is not allowed to have cake. Buying a little cake pan for a little household is definitely a good choice, I can already see myself getting tons of use out of it.
How about your family? Do you have a big household? A small one? And how long does cake last around there?
Mini Sweet Corn and Strawberry Cake
makes one 6-inch cake
- 3/4 cup of cornflour or very fine cornmeal
- 3/4 cup white rice flour
- 3/4 cup corn milk*
- 1/2 cup white sugar
- 2 tbsp coconut oil, melted
- 1 tbsp flaxmeal
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup strawberry jam of choice (I made my own chia jam)
- strawberries for garnish
- optional — full-fall coconut milk, sweetened to taste
- Grease a 6 inch cake pan with coconut oil and set aside.
- Whisk together the cornflour and the white rice flour. Add the cinnamon, salt, baking powder, and baking soda.
- Combine the corn milk with the white sugar, coconut oil, and flax meal.
- Add wet ingredients to dry ones.
- Pour into cake pan and bake for 28-32 min, until springy. This cake gets dry easily, do not overbake
- Once cake is cool, carefully slice in half crosswise.
- If using, pour half the the sweetened coconut milk over one half. Add 3/4 of the strawberry jam over this.
- Top with the second half of the cake, pour the rest of the coconut milk, if using, over top.
- Add the rest of the jam and spread to create a design you like, design will not cover all of cake.
- Top with sliced strawberries and serve.
*to make corn milk, strip 6-7 ears of corn. Process the kernels in a blender. Place the blended kernels in a cloth set over a large bowl, gather ends of cloth, and squeeze out the milk. Discard solids.