PHOTO BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
This cake would be great served with vanilla ice cream and some fresh blueberries or blueberry compote. At the restaurant, I tear it into bite size pieces as a component on plated desserts.
Unsalted butter, for greasing
1 cup all-purpose flour
¼ cup coarse yellow cornmeal
¼ cup corn flour (or more cornmeal)
½ teaspoon kosher salt
1 tablespoon baking powder
1 1/3 cups granulated sugar
3 large eggs
½ cup corn oil or vegetable oil
¼ cup extra virgin olive oil
1/3 cup orange juice kernels from 1 ear fresh, sweet corn, either roasted or steamed (approximately ½ - ¾ cup)
vanilla ice cream, for serving
blueberries or blueberry compote, for serving
Preheat oven to 325°. Grease and line an 8 x 8 pan with parchment paper or grease and dust with corn flour or cornmeal.
Combine the dry ingredients and whisk together; set aside. In a medium-large bowl whisk the sugar and the eggs. Slowly whisk in the oils and juice. Add the dry ingredients, and gently combine, being careful not to over-mix. Fold in the corn kernels and bake for approximately 30 minutes, until the cake is slightly springy to the touch. Let cool before serving, cut into squares, with ice cream and berries.
This story appeared in the Fall 2015 issue.
Katie Hamilburg is the pastry chef of 80 Thoreau in Concord, MA.