Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.
The fresh corn taste in this almost blew me away! I would actually leave out the raspberries next time, because they detracted from the amazing corn batter, and I didn't like the texture of the raspberry seeds. Otherwise, my rating would be closer to a 4 or 5! Incredibly moist and fresh.
Read Moremade an excellent breakfast
Read MoreFirst made this a few years ago and now it's one of the cakes we look forward to each summer. Delicious, fresh, and light! Everyone who I've served it to loves it.
Read MoreThis was really pretty good, although I agree that it is better as a breakfast food, and would be great with coffee in the morning. I actually substituted in 1 cup cornmeal for flour, and then beat the egg whites separately. It was very filling, and everyone liked it.
Read Morecorn taste was too strong, and skins from corn kernels were much to noticable. easy to make however, and looks exactly like the picture. i probly will not make this again.
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