Fresh Corn Cake, Veracruz Style
from Rick Bayless
4 ears fresh sweet corn, husk and silk removed
6 ounces unsalted butter cut into 6 pieces and softened to room temperature
3 large eggs
1 14-ounce can sweetened condense milk
1/4 cup white corn meal (preferably coarse-ground, polenta style)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1. Prepare the batter. Turn on the oven to 350 degrees and position the rack in the middle. Cut the corn kernels from the cob, measure 3 cups and scoop into a blender or food processor. Add the butter and the eggs. Process until smooth, then scrape into a bowl. Measure in 1 cup of sweetened condensed milk, along with the corn meal, cinnamon and baking powder. Whisk to combine.
2. Butter (or spray with oil) with bottom and sides of a 9-inch cake pan. Cut a circle of parchment to fit the bottom and press it firmly in place. Pour the batter into the pan (it will be full to the top) and slide into the oven. Bake until richly golden and set (no longer jiggly) in the middle, 45 to 50 minutes. Remove from oven, let cool 10 minutes then turn out on a rack. Immediately flip the cake over (the top is the prettiest side) and let cool completely.
I topped mine with vanilla ice cream and a blueberry-tequila syrup
Blueberry Tequila Syrup
2 cups of blueberries (I used the quick-frozen kind)
1/3 cup of sugar
grated zest of 1 lime
2 tablespoons of fresh lime juice
2 1/2 tablespoons of blanco (silver) tequila
In a small saucepan combine the blueberries and sugar. Stir over medium heat until the berries have released their juices, about 3 minutes. Remove from heat and combine warm blueberries, lime zest, lime juice and tequila in a blender. Blend until smooth.
I have to confess that this cake was gone so quickly, and I was in the thick of serving 18 people dessert, that I failed to grab a photograph. Here's a photo of the sugar skulls I made (again with the help of my sister.) Can we say, over-achiever? ;)