Today on Good Food, Zoe Nathan of Huckleberry, Rustic Canyon and Milo & Olive talks about incorporating fresh corn in her dessert menu at Rustic Canyon. She serves this Sweet Corn Cake with Shiho Yoshikawa’s Sweet Corn Ice Cream and a dollop of strawberry compote…
Keep reading for their recipes…
Sweet Corn Cake
(From Pastry Chef, Zoe Nathan)
*Makes one 10-inch cake (in a spring-form pan)
2 cups AP flour
1 cup Cornmeal
1 tablespoon BP
1 teaspoon BS
9 oz butter (soft)
1 ¼ cup sugar
2 teaspoon salt
3 oz vegetable oil
¼ cups maple syrup
1 ½ tablespoon vanilla
1 ¼ cups yogurt
¾ cups ricotta
2 cups freshly cut raw corn kernels (about 2 cobs worth)
Measure out the flour, cornmeal, baking powder and baking soda and set aside. Measure out vegetable oil, maple syrup, eggs and vanilla and set aside.
Cream butter, sugar, salt until smooth. (In a Kitchenaid mixer use the paddle attachment.) With the mixer on low, slowly add the vegetable oil, maple syrup, eggs and vanilla mixture and mix until incorporated completely. Add the combined dry ingredients, the yogurt, the ricotta and the fresh corn kernels and mix slowly until just combined. Top with blueberries if desired.
Bake at 350 degrees until the top is browned and a toothpick or knife comes out clean.