Corn cake

Ingredients:

Refined flour     -1 ½ cups

Baking powder     - 2 tsps

Fresh corn kernels        - 1 cup

Ghee    - 1 cup

Sugar   - 1¼ cups

Salt      - ¼ tsp

Eggs     - 3

Milk cream       - ½ cup

Vanilla essence - 1 tsp

Cashew nuts and raisins

Method:

-         Pre- heat the oven to 175 degrees

-         Cook the fresh corn kernels with just enough water and grind it. If the water still remains after it is cooked, just leave it on slow flame for some time to evaporate it

-         Sieve the refined flour with baking powder and salt.

-         Mix the ghee and sugar well.

-         Add the eggs one by one to the ghee sugar mix and beat well

-         Add the refined flour in spoonfuls and mix in

-         Stir the milk cream into the ground corn and add spoonfuls of this to the batter and stir well, add the vanilla essence

-         Mix some dry refined flour with the cashews and raisins and fold this into the batter

-         Smear oil onto the sides and bottom of a baking dish. Put baking paper and pour in the batter

-         Bake for about 40 minutes or till a tooth pick inserted into the cake comes out clean.

-         Take the cake out along with the baking paper and keep over a wire rack to cool

I baked this for the first time and a day later (23rd Feb 2015), we had a guest from Romania. He ate it and said, 'My mother bakes the same cake with corn and milk and I love it."
On the next day, He told,' I called up my mom and told I had corn cake here and it was better than what she bakes. She has asked me to find out any secret ingredient that you have used.'
I told that there was no secret ingredient, but I had used milk cream and the cooked corn was ground manually on a grinding stone that I had specially brought from Kerala.
But it was the best compliment I had ever got for my culinary skill!