Blueberry cream corn custard cake

Blueberry corn cream custard cake.JPG  


175 g softened butter
3/4 caster sugar
2 eggs
2 c self-raising flour
1/2 c cornmeal flour
1 c thicken cream
1/2 c thick vanilla custard
400 g cream corn can
150 g blueberries



Preheat oven 160 degree C. Grease tube pan (6 cm deep).

Beat butter and sugar until light and fluffy. Add egg one at a time beating well each addition.

Stir in flour, cornmeal and thicken cream. Spread half the mixture into prepared pan. Top it with custard. Then cream corn on top of the custard. Next arrange the blueberries over the cream corn.

Spoon the remaining mixture over the blueberries. Using spatula smooth the top. Bake 1 hour and 15 minutes or until skewer comes out clean. (Cover with foil if over burning).

Stand in the pan for 15 minutes. Turn upright onto the wire rack to cool. Serve with custard.


Note: You may want to use almond meal flour instead of corn meal flour; you may use milk instead of thicken cream. Thus you can sprinkle with almond flakes and dust icing sugar on it.

I prefer plan and just use corn meal flour. With no icing sugar and no almond flakes.


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