Sweet Corn Cake

Name: Sweet Corn Cake
Yield: 16
Ingredients: Margarine (for greasing); 4 cups of corn (540 g); 1 cup of wheat flour (120 g); 1 1/2 cups of sugar (270 g); 1 tablespoon of active dry yeast; 1 tablespoon of sweet cicely seeds; 4 eggs; 1/2 cup of margarine (100 g); 1 cup of coconut milk (240 ml); 1 cup of milk (240 ml)

1
Margarine (for greasing)
2
4 cups of corn (540 g)
3
1 cup of wheat flour (120 g)
4
1 1/2 cups of sugar (270 g)
5
1 tablespoon of active dry yeast
6
1 tablespoon of sweet cicely seeds
7
4 eggs
8
1/2 cup of margarine (100 g)
9
1 cup of coconut milk (240 ml)
10
1 cup of milk (240 ml)

Ingredients

1
Margarine (for greasing)
2
4 cups of corn (540 g)
3
1 cup of wheat flour (120 g)
4
1 1/2 cups of sugar (270 g)
5
1 tablespoon of active dry yeast
6
1 tablespoon of sweet cicely seeds
7
4 eggs
8
1/2 cup of margarine (100 g)
9
1 cup of coconut milk (240 ml)
10
1 cup of milk (240 ml)

Directions

1
Preheat the oven to 350°F
2
Grease a 23 cm x 30 cm loaf pan with margarine. Reserve
3
In a blender, blend all the ingredients until smooth (about 5 minutes)
4
Transfer the mixture to the reserved loaf pan
5
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean (about 45 minutes)
6
Let it cool down
7
Dismantle onto a plate and cut into 16 triangular pieces
8
Let it cool completely before serving
9
327 calories per piece