1 1/4 cups whole wheat flour
1 cup whole wheat flour
1 cup cornmeal, sifted well
1 teaspoon ground cinnamon
2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable oil
1 tablespoon vanilla extract
3 eggs
2 cups fresh sweet corn kernels, chopped
1 cup hazelnuts, chopped
For the glaze:
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
1 1/4 cups whole wheat flour
1 cup whole wheat flour
1 cup cornmeal, sifted well
1 teaspoon ground cinnamon
2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable oil
1 tablespoon vanilla extract
3 eggs
2 cups fresh sweet corn kernels, chopped
1 cup hazelnuts, chopped
For the glaze:
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Preheat the oven to moderate temperature (180°C)
Grease a 25 cm diameter ring mold and dust with flour
In a large mixing bowl, combine the whole wheat flour, whole wheat flour, cornmeal, cinnamon, yeast, salt, baking soda, oil, vanilla extract, eggs, and 1 cup of sweet corn kernels
Beat for 3 minutes in medium speed on the mixer
Add the remaining sweet corn kernels and hazelnuts
Pour into the ring mold and bake for about 50 minutes until a toothpick comes out clean
Let it cool for 12 minutes
Then, remove from the mold and let it cool completely
Melt the glaze by mixing all the ingredients together
Spoon over the cake and serve
Serves 4 to 6 people.
