Tuesdays with Dorie BCM: Double-Corn Tea Cake

August 8, 2017 at 5:05 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cake

Double-Corn Tea Cake is a simple summer loaf cake that’s easy to put together and is great with fruit. This recipe is made with both corn kernels and corn flour (not to be confused with cornstarch), which is much more fine than cornmeal. I don’t know that I’ve ever noticed corn flour at the grocery store, but I found it from one of the millers at the Union Square Greenmarket. I’ll have to look for some more ways to use up the bag.

I suppose you could serve this cake like cornbread, although it’s a bit sweeter and more buttery than what I’m used to. I liked it with roasted strawberry sauce and whipped cream and I’ll probably try it toasted with cherry jam, too.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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This looks absolutely lovely! I can’t wait to try it myself. Need to figure out that corn flour though…

Comment by Mardi (eat. live. travel. write.)— August 9, 2017 #

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- I can’t remember who posted this, but someone said they ground up cornmeal and it worked well.
  
  Comment by steph (whisk/spoon)— August 9, 2017 #
  
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It looks wonderful (and I think everything tastes better with roasted strawberries).

Comment by Zosia— August 9, 2017 #

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What a lovely idea to serve it with fresh seasonal fruit. It’s funny that Dorie had the same problem when she bought a bag by mistake and invented this recipe to use it up. 🙂

Comment by Summer— August 9, 2017 #

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I think I have seen cornflour before, but never thought to use it (though I like to add in some cornmeal in cobblers/loafs, here and there). Will have to give it a go! This looks delicious, Steph!

Comment by saffronandhoney— August 24, 2017 #

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