This one isn't really an Panamanian recipe, but it was inspired by Panama month. Actually it was inspired by this Sweet Corn Ring recipe, but this recipe is a savoury recipe whereas I wanted to make an actual cake. Corn is so sweet that it really makes a natural choice for desserts, even though most people wouldn't think of it. Adding lots of lovely puréed sweet corn means you don't need nearly as much sugar, and the end result is perfectly balanced in sweetness. And don't worry, it doesn't feel like eating vegetables for dessert - it feels like eating cake! Cake with delicious tangy lemony glaze.
Sweet Corn Cake with Lemon Glaze
1 cups corn kernels (either fresh or tinned, drained & rinsed)
2 cups soy, almond or oat milk
2/3 cup canola or rice bran oil
1/2 cup sugar
2 1/2 cups wholemeal flour
2 tsp baking powder
1 tsp bicarb soda
1 cup soft icing mixture
2-4 tbsp fresh lemon juice
1. Preheat the oven to 180 degrees C.
2. Purée the corn kernels and place in a bowl. Stir in the soy milk, oil and sugar.
3. Add the flour, baking powder and bicarb soda.
4. Pour the batter into a greased ring shaped baking tin. Bake for 45 minutes, or until a knife inserted into the middle comes out clean.
5. Turn out onto a cooling rack and cool completely before glazing. While it's cooling, you can make the glaze by putting the icing mixture into a small bowl and gradually adding lemon juice until you have it just think enough to drizzle, but still quite thick (if it's too thin it'll just run right off the cake and pool on the plate).
6. Once the cake is completely cool, drizzle all over with the glaze.