Sweet Corn Cake with Blueberry-Lavender Compote

By á-168951

Ingredients

• Serves: 10-12
• FOR THE CAKE
• 6 oz (12 Tbs) unsalted butter, softened; more for the pan
• 4-1/2 oz (1 cup) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp table salt
• 1/2 cup sifted stone-ground yellow cornmeal
• 1 cup cooked fresh corn kernels (from about 1 large ear)
• 1/2 cup sour cream, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature and lightly beaten
• FOR THE COMPOTE
• 1 cup granulated sugar
• 2 tsp dried lavender
• 1-1/4 cup cooked fresh corn kernels (from about 2 medium ears)
• 1 cup fresh blueberries

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

MAKE THE CAKE
Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal, set aside.

Puree the corn kernels in a food processor until smooth. Strain the puree through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any puree off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)

On the low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.

Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack and let cook completely.

MAKE THE COMPOTE
Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool

When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs of the mixture letting mostg of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.