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Recipe Card
ingredients
- 2 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 cup sweetened condensed milk
- 3 cups fresh white corn kernels, divided
- 1 cup (2 sticks) unsalted butter, at room temperature
- 5 large eggs, at room temperature
- 3/4 cup Nutella®, for topping
Method
Step 1
Preheat oven to 350° F. Spray a 10-inch springform pan with non-stick cooking spray. Set aside.
Step 2
Whisk together flour, salt, corn starch, baking powder and sugar in a large bowl. Set aside.
Step 3
Place sweetened condensed milk, 2 ½ cups corn, butter and eggs in a blender. Blend until smooth. Add remaining ½ cup corn and pulse in blender a few times.
Step 4
Transfer blended mixture to a large bowl. Sift dry ingredients into bowl with wet ingredients. Stir with a whisk until completely mixed in. Transfer batter to prepared pan. Bake for 55 minutes or until when tested with a toothpick, toothpick comes out clean. Let cool in pan for 10 minutes. Release pan and let cake cool completely.
Step 5
Spread an even layer of Nutella® on cake, making decorative swirls. Slice and serve.