Sweet Sweetcorn Cake recipe

This cake is made with condensed milk and sweetcorn, as well as plenty of eggs, to ensure a light, fluffy texture dotted with kernels of sweetcorn. This recipe serves 16.

Ingredients:

• 250g plain flour
• 600g sweetcorn
• 1 400g tin condensed milk
• 1 400g tin evaporated milk
• 275g butter
• 200g caster sugar
• 8 eggs
• Pinch salt
• 1 tsp. baking powder
• 1 tsp. cinnamon

Directions:

1. Preheat the oven to 180C. Grease a large baking tin.

2. Sift the flour, baking powder, salt and cinnamon together into a bowl.

3. Beat the butter and caster sugar together until pale and fluffy using an electric mixer. Add the eggs, one at a time, beating well after each addition. If the mixture threatens to curdle, add a tbsp. of the flour mixture.

4. Stir the evaporated milk and the condensed milk into the egg mixture. Add the flour mixture to the wet mixture, and keep stirring until combined. Fold in the sweetcorn. Pour the batter into the prepared tin.

5. Cook in a 180C oven for 1 hour or just over until completely set.

Serve this cake with a big dollop of cream or ice cream and a drizzle of chocolate sauce. You could also add extra flavour to the cake batter, such as more cinnamon, mixed spice or ground cloves.

Author: Laura Young

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