when you think of sweetcorn you don’t usually think of it being used in a cake, but trust me it is really nice, it adds a slight sweet earthy flavour and paired with lemon and blackberry it really works.
recipe for small two layer sponge
1 and 1/2 cups 220g self raising flour
1 cup 220g butter
1 cup 220g caster sugar
zest of 1 lemon and 2 tbsp of juice
quarter of sweetcorn kernels from a fresh corn of the cob
10 blackberries chopped in half
1 tsp vanilla extract
1 pinch of salt
preheat the oven to 350f 180c
grease two tins, i used two small ones 9 inches i think.
in a mixer cream the butter and sugar together until it becomes pale and fluffy, then add the eggs beating them in one at a time.
add the vanilla extract then turn off the mixer and sift in the flour and salt, fold in, then add the lemon juice/zest and sweetcorn and stir in, finally add the chopped blackberries and pour in to the tins
bake for approx 30/35 minutes
let cool in tin for 10 minutes then transfer to wire rack to cool completely
1 cup 250ml double cream
1 cup 100g icing sugar
3/4 cup 175g cream cheese
whip the double cream and icing sugar until peaks start to form, then add the cream cheese, whip until thick.
build the cake by added 2 or 3 tbsp of lemon curd onto one layer of cake then add some cream and place the second layer on top.
cover the whole cake in frosting. i start by adding a load of frosting on top of the cake and working it down the sides and smoothing it out.
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