Cake Recipes
Homemade Corn Butter Cake baking recipes are a rare find these days with so many new great dessert recipes coming all the time. Surprising as it may sound, although corn cakes do not generally make the best dessert recipes they do make a delicious and refreshingly light dessert. This homemade corn cake recipe we have here goes wonderfully well with berries so you may want to add sprinkles of berries (canned will also do, though fresh preferred) as toppings. 1 cup Cornmeal 1/2 cup Plain Flour; sifted 1 1/2 tsp Baking Powder; sifted with plain flour 1/4 tsp Salt 220 g Unsalted Butter; at room temperature 2/3 cup Castor Sugar 4 Large Eggs 1/4 cup Natural Yoghurt Grated Zest (peel) of 2 lemons 1 tbsp Lemon Juice Icing Sugar for decoration Canned Mixed Berries (optional) Method Line a round cake pan (18cm or 20cm) or springform pan with greased wax paper. Grease the sides of the pan and sprinkle 2 tablespoons of cornmeal over the bottom and sides. Shake out the excess. Set aside. Mix together remaining cornmeal with plain flour, baking powder and salt and set aside. Beat butter at medium speed until light and creamy. Add sugar gradually and beat until light and foamy. Add eggs, one at a time, beating well with each addition. Add in yogurt, lemon zest and juice. With a spatula, fold in cornmeal mixture gently. Do not overmix. Pour batter into baking pan and bake in pre-heated oven at 180°C for about an hour or until cake turns golden. Loosen cake with a knife. Peel of the wax paper and leave to cool. To decorate, sift icing sugar on top of corn butter cake and garnish with mixed berries. _________________________ |