Serves 8-10
Ingredients
2 ½ cups corn kernels
1 tablespoon lemon juice
1 ¼ cup plus 2 tablespoons olive oil, divided
3 eggs
½ cup granulated sugar
½ cup almond flour
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons baking powder
1 lemon, zested
⅓ cup halved berries
Powdered sugar
Procedure
1. Preheat the oven to 375 degrees.
2. Cut the corn kernels off the cob. Add the corn kernels, lemon juice, and ¼ cup of olive oil to a blender. Blend until smooth. Set aside.
3. In a medium bowl, whip the eggs and sugar until frothy.
4. Add the almond flour, all purpose flour, baking soda, salt and baking powder and mix until halfway combined.
5. Add the remaining olive oil and lemon zest and mix until smooth.
6. Add the batter into a 10” cake dish and top with halved berries.
7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool completely before. Dust with powdered sugar.
9. Enjoy!