Ingredients:
| 750 | g | fresh corn (just the kernels) |
| 190 | g | white sugar |
| 70 | g | plain flour |
| 125 | g | butter or vegetable oil |
| 2 | eggs | |
| 10 | g | baking powder |
Preparation:
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If you have whole corn cobs, remove the kernels from the cob, rinse them and remove all the dirt from it.
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Blend the kernels until getting a smooth purée.
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In a bowl, mix the purée with sugar, sifted flour and baking powder, oil or melted butter, and eggs.
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Butter and flour a baking mold. Put the dough in the baking mold, then put it in a preheated oven at 180°C for around 35 minutes.
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With a toothpik, check if it is cooked in the middle. If not, leave it in the switched off oven for 10 more minutes.
Tips:
| The cake gets juicier if you add some fruits to the mold before baking (e.g. gooseberry, cherries, berries, raisins, etc.) |
| Serve the cake warm, you can also add custard or vanilla ice cream. |
 Cake after baking it |
 Extra points for presentation! |