Iroquois White Corn Project

Olive Oil and Fire Roasted Corn Cake with Rhubarb Compote

This recipe was developed by Pamela Graham, pastry chef at the Holloway House Restaurant in Bloomfield, N.Y.  It was designed to showcase the delicious possibilities of cooking with the Ganondagan White Corn Project's Fire Roasted White Corn Flour. It is simple, yet satisfying and is a recipe that can easily be produced by home cooks and even children.  It can be served with any seasonal fruit, warm with maple syrup at breakfast, or alone, as a rustic yet sweet ending to any meal.

Ingredients:

1 ¼ cups flour

½ cup Roasted Corn Flour

2 teaspoons baking powder

1 teaspoon salt

zest of one orange or one lemon

1/2 cup vegetable oil

2 eggs

1 cup of sugar

½ cup dry white wine (apple juice, O.J., or cider can be substituted)

1/3 cup sugar

1 ½ qts. fresh rhubarb cut in 1" pieces

1 cup frozen strawberries with their juice or 1 ½ cups fresh cut in half

1 ½ cups sugar

½ teaspoon of vanilla  

juice of ½ a lemon

 

Directions:

For the cake:  oil an 8" round pan and line the bottom with parchment and oil the parchment. In one bowl stir together flours, baking powder, salt, and zest of orange or lemon. In a separate bowl whisk vegetable oil, eggs, 1 cup sugar, and dry white wine or juice. Add the wet to the dry and stir until just mixed, turn into prepared pan and sprinkle the top of the cake evenly with 1/3 cup sugar.  Bake at 350 for 30-40 minutes or until the cake is golden and a tester tests clean. Cool on rack for 15 minutes. Remove from pan and remove parchment.  Move to serving plate.

 

For the compote:  Place in saucepan fresh rhubarb, strawberries, 1 ½ cups sugar, vanilla and lemon juice.  Cook until the rhubarb if soft and thickening but not mush! If it not thick enough for your taste you may thicken with a few drops of cornstarch mixed with water.

 

To serve: Place wedges of cake on serving plates or bowls and top with the compote, garnish with whipped cream or ice cream.  Best served slightly warm.

 

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