Our last recipe for August's Tuesday with Dorie is Double-Corn Tea Cake. This is a rather unusual cake - it is made with yellow corn flour, so it is gluten free, and contains corn kernels. Dorie came upon this recipe by accident when she bought yellow corn flour instead of cornmeal.
I used steamed fresh corn in my cake. The flour itself was from a specialty shop so was rather pricey - if you have suggestions for other things to make with it, I'd be pleased to hear them.
This double-corn tea cake was delicious. It straddled the line between sweet and savoury in a good way. It had a crisp, crunchy exterior and was light and fluffy on the inside, with the sweet, juicy corn kernels providing contrast.
To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the TWD website.
Your cake looks and sounds really lovely. Did you use maize flour - I have been using this for shaping sourdough but find it really hard to find (it is quite a fine yellow corn flour but not the white corn flour that is like the American's cornstarch. I had wondered about trying this maize flour in regular corn bread but never got to try it.
ReplyDeleteHi Johanna, yes, maize flour I believe. I will look out for a bread recipe (and must make this delicious cake again).
DeleteI really like the sound of this. I have made cornmeal crisps with the flour as it can be hard to figure out what to make with it apart from cornbread!
ReplyDeleteAha! Ordinary cornbread is what I shall make. Thanks.
DeleteYour cake looks lovely - such a soft and fluffy crumb. I wondered what to do with the corn flour as well but found a few recipes in Good to the Grain by Kim Boyce (waffles, cookies, muffins, tarts). Alice Medrich's book Flavour Flours also has some.
ReplyDeleteI was curious as to whether this would be sweet or savoury. Straddling the two sounds excellent. What an intriguing recipe.
ReplyDeleteLovely bake. This cake is certainly unusual. Corn flour can be added with other gluten-free flours to make gluten-free cupcakes and muffins. I'd use the flour (like cornmeal) with panko to coat anything for frying.
ReplyDeleteDouble corn is right up my alley! Your tea cake looks delicious! I'm glad it's not very sweet, and I will look for it in the cookbook. Thanks!
ReplyDeleteWe loved this one too. Here is a recipe recommendation. You can substitute the corn meal for corn flour. http://www.bonappetit.com/recipe/corn-flake-cake
ReplyDeleteWhat a beautiful and well browned locale . I thought the crust was the best pet so sweet and caramelized, looks delish!
ReplyDeleteI'm excited to make this. Not sure where I will find the flour though....
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