Chestnut Corn CakesPrint this Page
From Dave Robinson one of our master cheesemongers and ex-restaurant chef. During the height of summer corn season he created these delicious nutty sweet cakes.
Ingredients:
2 cups Mulino Marino Chestnut Flour
½ tsp baking powder
1 ½ cups milk
2 eggs
1 TB of Espuny Extra-virgin olive oil, plus extra for frying
1 cup corn off the cob (2 ears) or defrosted frozen
Salt & pepper to taste
1 Scallion sliced thin (optional)
Instructions:
Sieve the Chestnut flour into a bowl add the baking powder, then whisk in the milk, eggs, extra-virgin olive oil. Make sure the batter is smooth, fold in the corn and scallions.
In a non-stick pan over medium heat add 1 TB olive oil, with a spoon add the batter to the pan and cook for about 90 seconds each side. The cake should bounce back when touched.