Sweet Corn And Basil Cake Let With Peach Recipe 425

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PARMESAN-BASIL CORN CAKES



Parmesan-Basil Corn Cakes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 ears corn, shucked
1 large egg
1/4 cup all-purpose flour
1/4 cup grated parmesan
1/4 cup chopped basil
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
Vegetable oil, for coating

Steps:

  • Cut the kernels off the corn. Pulse half the corn with the egg in a food processor; transfer to a medium bowl. Mix in the remaining corn, the flour, parmesan, basil, cornstarch, 1/2 teaspoon salt and some pepper. Coat a large skillet with oil and heat over medium heat. Cook spoonfuls until golden, 3 to 4 minutes per side.

SWEET CORN AND BASIL CAKE LET WITH PEACH RECIPE - (4.2/5)



Sweet corn and basil cake let with peach Recipe - (4.2/5) image

Provided by ambpp

Number Of Ingredients 17

Nonstick cooking spray
1 cup flour
1/2 cup fine ground yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons butter, room temperature
1 cup sugar, plus 1/3 cup sugar, divided
1/2 cup sour cream
2 eggs
1/2 teaspoon grated Meyer lemon zest or grated regular lemon zest
1 tablespoon fresh basil leaves, finely chopped
2 large peaches, pitted, chopped
1 ⁄3 cup water
1 teaspoon grated ginger
8 ounces mascarpone cheese
2 tablespoons honey
Basil sprigs for garnish, if desired

Steps:

  • Preheat oven to 350°F. Lightly spray a 6 cup jumbo muffin pan with nonstick cooking spray. In a large bowl, combine flour, cornmeal, baking powder, and salt. Set aside. In a large bowl, using an electric mixer, beat together butter and 1 cup sugar until light and fluffy. Add sour cream, eggs, lemon zest, and basil; beat until just combined. Add half of the flour mixture; beat on low until combined. Add remaining half of flour mixture; beat on low until just combined. Spoon, distributing evenly, into 6 cup jumbo muffin pan. Bake 25-30 minutes, or until knife inserted comes out clean. Meanwhile, make the peach compote. In a medium saucepan, over medium heat, combine peaches, water, 1⁄3 cup sugar, and ginger. Simmer 5-7 minutes, or until peaches are tender and juices have thickened slightly. Remove from heat. In a medium bowl, stir together mascarpone and honey until combined. When ready to serve, slice a small portion off the top of each cake to make a flat top. Place each cakelet on a plate, cut side down. Top each cakelet with a generous amount of peach syrup (from compote), allowing to soak in and drizzle down sides. Top each with peaches (from compote) and serve with mascarpone. If desired, garnish with basil.

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