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Add processed corn to the butter mixture, with the baking powder and flour. Meanwhile, beat the egg whites until soft peaks form and fold them very gently into the corn-butter mixture. Scrape the batter in the pan and bake for 45 minutes or until the cake is lightly golden and firm.
Martin Morales’ recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs.
It really is delicious this way too, though fresh corn is ideal; the fresher the better. Yellow corn will produce a sweeter version of the cake, which is not bad at all, but I recommend you stick to white corn for authenticity´s sake. In some households they like to add raisins, cinnamon, or any other flavoring to the dough.
Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.
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