You are probably wondering what took me so long to post the recipe for this corn cake with summer fruits. In my defense, I have to say that technically summer is not over yet! I was actually very much looking forward to preparing this recipe, because it’s simple and I love that it has delicious ingredients in it and that you can give it that summer touch with seasonal fruits.
On this occasion I chose cherries, cling peaches, figs and peaches. You can actually prepare this recipe any time of year, the base is the same. You just have to change the seasonal fruits depending on what’s available.
I hope you like it and if you decided to try it, don’t forget to tag me on Instagram @carlotafarina so I can see the result!
INGREDIENTSfor an 18-cm-diameter mould
200 gr (⅞ cup) mascarpone cheese
130 gr (1 cup) unsalted butter
130 gr (½ cup) panela sugar
125 gr (9 tbsp) whipped yogurt
120 ml (½ cup) whole milk
100 gr (1 cup) pastry flour
80 gr (⅔ cup) corn flour
50 gr (⅕ cup) whipping cream
30 gr (¼ cup) powdered sugar
30 ml (2 tbsp) extra virgin olive oil
15 gr (1 tbsp) baking powder
½ tsp vanilla extract
½ tsp salt
The peel of two oranges
Preheat the oven to 170ºC (340ºF). Melt butter in a saucepan over medium heat until it becomes brown, this is what will give the cake its characteristic color.
Now, put the sugar and orange peels in a big bowl. In another bowl mix eggs, milk, and sugar and then add this to the first bowl and mix again.
In another bowl shift the pastry flour, corn flour and baking powder. Add the vanilla and salt. Add the liquid mix from the other bowl and mix until you obtain a smooth dough. Now add the melted (and now just warm) butter and combine everything. Place in the mould and bake in the bottom rack of the (static) oven for 30 minutes at 170ºC (340ºF) and then 30 more minutes at 150ºC (300ºF).
Remove from oven, let it cool completely and remove from mould. Mix the mascarpone, whipping cream and powdered sugar. Put this in a pastry bag and decorate the cake. Now add the fruit on top and enjoy!!
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