Preheat the oven to 180°C (350°F) and grease a 24cm (9.5-inch) cake tin.
In a large bowl, whisk the eggs and sugar together until light and fluffy.
Stir in the melted butter and milk.
Sift together the cornmeal, baking powder, and salt, then gradually whisk this into the wet ingredients.
If desired, add lemon zest for a fresh flavor.
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, dust with icing sugar, if desired.
Serving and Storage Instructions
Serve the creamy corn cake at room temperature or slightly warm, with a cup of tea or coffee.
It can be stored in an airtight container at room temperature for 3 to 4 days, or kept longer in the refrigerator.
For a unique touch, serve it with a scoop of vanilla ice cream or mascarpone cream.
Variations
Read more on the next page
Coconut Corn Cake: Add 50g of shredded coconut to the batter for a more exotic flavor.
Fruit Corn Cake: Add pieces of apple or pear to the batter for a fruity version.
Chocolate Corn Cake: Add chopped dark chocolate to the batter for a delicious chocolatey variation.
Frequently Asked Questions
Can I use fine corn flour?
Yes, fine corn flour is perfect for this cake, as it gives it a soft and creamy texture.
Can I substitute oil for butter?
Yes, you can substitute vegetable oil for butter, but the final taste will be slightly different.
Can this cake be frozen?
Yes, this cake freezes easily. Wrap it carefully in cling film and store it in the freezer for up to one month.
Can I make this cake without eggs? If you are intolerant to eggs, you can replace them with plant-based yogurt or a mixture of 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water (let it sit for 5 minutes before adding it to the batter).
I hope you like it! If you need any further modifications or adjustments, please don’t hesitate to contact me!
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