This delicious corn cake is perfect for those who prefer desserts that aren't overly sweet.
Ingredients
1 cup +1½ tablespoons (250g) softened butter
1½ cups (300g) sugar
Zest of 1 organic lemon
4 egg yolks
1 cup (150g) corn flour
1 cup (150g) potato starch
2 teaspoons (8g) baking powder
3 egg whites
½ shot Sassolino liqueur (or another similar liqueur)
Instructions
Preheat the oven to 350°F (180°C) on conventional oven mode. Butter a round 9½ inch (24 cm) spring form pan.
Using an electric mixer, whip together the butter and sugar in a medium bowl then add the lemon zest and egg yolks.
In a small bowl combine the corn flour, potato starch and baking powder. Once mixed, add a portion of it at a time to the wet mixture. Add the liqueur and mix well.
In a separate bowl, whip the egg whites until soft peaks form then add it to the mixture, stirring it in by hand. Stir until just combined then pour into the buttered pan. Depending on your oven, bake for about 35-45 minutes or until it is golden brown and a toothpick comes out clean when inserting it into the center of the cake.
*Adapted from my friend Mario's recipe
Recipe by Italicana Kitchen at https://italicanakitchen.com/corn-cake/