A Cake In The House-Blueberry Maple Corn Cake

'Simple Things' magazine has a feature every month entitled 'Cake In The House'.This months featured a Blueberry Maple Corn Cake.As blueberries are in season i decided to give it a go(Having said that it usese frozen blueberries).

Ingredients

100g wholemeal plain flour.
100g cornmeal(Polenta).
1 tsp baking powder.
2 eggs.
120ml maple syrup.
1/2 tsp vanilla extract.
60ml walnut oil(This can be expensive so you can use sunflower oil instead).
2 tbsp milk.
175g frozen blueberries.

Recipe

1.Pre-heat thye oven to 180 degrees c/350 degrees f/gas mark 4.
2.Lightly grease a 20 x 20cm pan with oil.
3.Add the flour to a bowl.
4.Add the cornmeal.
5.Add the baking powder.
6.Add the salt.
7.Stir the ingredients together.
8.In a separate bowl whisk the 2 eggs together.
9.Add the maple syrup to the eggs.
10.Add the oil to the eggs mixture.
11.Add the vanilla extract to the eggs mixture.
12.Add the milk to the eggs mixture.
13.Pour the eggs mixture into the dry ingredients and stir until just combined.
14.Put the frozen blueberries into a bowl with 1-2 tbsp of flour and toss till they are covered.
15.Pour the half the blueberries into the batter mixture and give it a couple of stirs to incorporate.
16.Pour the batter into the pan.
17.Sprinkle with the remaining blueberries.
18.Bake for 30-35 minutes.Cake should be slightly golden and spring back when lightly pressed.

This turned out beautifully.Definitely one to make again.

 

Cooks Note

I am guessing that it says use frozen raspberries as these are easier to coat in flour and will not squish up when stirred into the mixture.


                                                                                     The Monday Baker