Sweet Corn Cake
The perfect sweet and salty dessert, delicate corn cakes are drizzled with homemade Vanilla Toffee Sauce, dolloped with Whipped Crème Fraiche, and sprinkled with ground popcorn kernels and cacao nibs.
Ingredients
- 4 cups (500 g) white corn kernels, about 3 ears
- ¼ cup (55 g) butter, softened
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon flour
- ½ cup (120 ml) milk
Directions
- Preheat oven to 375°F (190°C). Grease a 9 x 5-inch (23 x 13-cm) non-stick loaf pan with butter or line it with parchment paper and set aside.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 1.
- Switch machine to start and increase speed to Variable 2.
- Blend just until incorporated, but not smooth.
- Slowly increase speed to Variable 5 and blend for 30 seconds, to achieve a slightly chunky texture.
- Pour batter into prepared loaf pan.
- Bake for 90 minutes until golden and somewhat firm in the center.
- Cool completely before unmolding.
- Melt butter in a nonstick sauté pan and lightly brown slices of cake.
- To plate, place cake on a platter, garnish with a drizzle of Vanilla Toffee Sauce, a dollop of Whipped Crème Fraiche, and sprinkles of Popcorn Powder and cacao nibs.
- Combine sugar and water in a small saucepan. Place over high heat until the mixture becomes a nice amber color. (Be careful—this mixture is extremely hot.)
- In a separate saucepan, combine cream and vanilla bean. Place over medium-low heat until warm.
- Once the syrup reaches 160°F (70°C), slowly add cream, stirring constantly.
- Place crème fraiche into the Vitamix container and secure the lid.
- Select Variable 1.
- Switch machine to start and slowly increase speed to Variable 10, then to High.
- Blend for 15 seconds.
- Place popcorn into the Vitamix container and secure the lid.
- Select Variable 5 and turn the machine on and off to pulse 10 times, or until a crumbly texture is achieved.
- Mix with cocoa nibs in a bowl and reserve for topping.