Fruity sweetcorn cake

Total time: 1hr 30m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 271 Kcal, 5g Protein, 32g Carbohydrates, 14g Fat


  • Soak the sweetcorn
  • 4 tangerines, use only the juice (approx. 200 ml)
  • 150 g fine polenta (2 mins.)
  • Batter
  • 125 g butter, soft
  • 150 g coarse cane sugar
  • 1 pinch salt
  • 3 egg white
  • 3 egg yolk
  • 3 tangerines, cut into cubes
  • 150 g cream quark
  • 200 g white flour
  • 1.5 tsp baking powder
  • 1 bag dark cake icing (approx. 125 g), melted
  • 30 g salted popcorn
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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  • Soak the sweetcorn

    Place the sweetcorn in a bowl, pour over the tangerine juice, leave to absorb for approx. 5 mins.
  • Batter

    Whisk the butter, sugar and salt in a bowl. Mix in the egg yolks and continue to stir until the mixture turns paler in colour. Stir the tangerines and the quark into the sweetcorn. Beat the egg whites with the salt until stiff. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the cake mixture to the prepared cake mould.
  • To bake

    Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the rack on a sheet of baking paper.
  • Pour the glaze over the cake, scatter over the popcorn, allow to dry.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 2 days.

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