Fresh Corn Pulp Cake
A moist and golden cake that makes the most of fresh corn's natural sweetness. Using the pulp extracted straight from the cob, this effortless blender recipe delivers a surprisingly tender crumb with every slice. Perfect for summer gatherings or an everyday treat!
🛒 Ingredients
10 servings
- 2 whole eggs
- 1 cup (200 ml) whole milk
- 1 cup (200 g) granulated sugar
- 1 tablespoon unsalted butter, softened
- 1½ cups (180 g) all-purpose flour, sifted
- Pulp from 5 fresh corn cobs (about 2 cups / 250 g)
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
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Directions
- 1
Preheat oven to 465°F (240°C). Grease and flour an 8-inch (20 cm) bundt pan.
- 2
Strip the kernels from the corn cobs and blend them briefly to extract the pulp. Set aside.
- 3
Place eggs, milk, sugar, and butter in a blender and mix for 30 seconds until smooth.
- 4
Add the sifted flour, corn pulp, and vanilla extract. Blend until the batter is completely lump-free.
- 5
Add the baking powder and pulse for just 5 seconds to combine.
- 6
Pour the batter into the prepared pan and bake for 35–40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- 7
Let the cake cool completely in the pan before turning out onto a wire rack.
💡 Chef's Tip
Fresh corn is key — it provides natural sweetness and a slightly fibrous texture that makes this cake unique. Frozen corn (thawed and blended) works in a pinch. For extra richness, swap 3 tablespoons of milk for sour cream.
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