This recipe is best with
Recipe Ingredient
- 300g canned whole kernel sweetcorn, drained
- 3 tbsp orange juice
- 2 tbsp Cointreau
- 200g butter
- 190g castor sugar
- 1/4 tsp salt
- 4 eggs, separate yokes from whites
- 1 tbsp orange rind
- 150g plain yoghurt
- Combine and sift:
- 200g plain flour
- 100g self-raising flour
- 1 tbsp baking powder
- 5 red glace cherries, coarsely chopped
Instructions
- Grease and flour a kugelhopf pan. Arrange cherries neatly on the base of the pan. Preheat oven to 180°C.
- Combine sweetcorn, orange juice and cointreau in a small bowl. Set aside.
- Cream butter, sugar and salt until light and fluffy. Beat in egg yolks, one at a time, and mix in orange rind.
- Stir in yoghurt. Add sweet corn. Gently fold in combined sifted ingredients.
- Beat egg whites until stiff then gently fold into the batter. Pour into prepared pan. Bake in preheated oven for 70 minutes or until cooked when tested with a wooden skewer.
- Cool cake in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar.
