2 cups corn flour, sifted
1.25 cup all-purpose, bleached flour, sifted
.25 cup cornstarch
1.25 teaspoons baking powder
.5 teaspoon baking soda
1 cup corn oil
1 cup buttermilk
2 teaspoons vanilla
1 teaspoon kosher salt
2 cups minimally-processed sugar (I use Florida Crystals.)
Generously spray two 9x3" cake pans, set aside. Preheat your oven to 350 degrees Fahrenheit.
In the bowl of your stand mixer, using the paddle attachment, combine the corn flour, all-purpose flour, cornstarch, baking powder, baking soda and corn oil. Turn the mixer to its lowest setting and mix just until the dry ingredients are coated with the oil. Scrape the bottom of the bowl to be sure all of the dry ingredients are coated.
In another bowl, add the buttermilk, vanilla, eggs and salt. Stir until the salt is dissolved. Add these wet ingredients to the mixer's bowl. Add the sugar to the mixer's bowl. Turn the mixer to its lowest setting and combine the ingredients. Once fully incorporated, turn the mixer to medium speed and allow the batter to beat for two minutes.
Divide the batter evenly between the cake pans. Bake for approximately 31-33 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Transfer to a cooling rack and allow the cake to sit in the pans for 10 minutes. Remove from the pans and cool completely on a rack.
Frosting and topping
250 grams corn flakes
4 tablespoons melted butter
.5 cup (60 g) powdered sugar
Preheat your oven to 350 degrees Fahrenheit.
Pour the corn flakes into a large bowl and pour the melted butter, in thirds, over the flakes, turning them after each addition to coat. Continue mixing until all of the flakes are coated. Sprinkle the sugar over the flakes, a bit at a time, turning after each addition to coat the flakes completely.
|The toasted corn flakes|
2 8-ounce bars cream cheese
1 stick butter
1 teaspoon almond extract
3 tablespoons grade B maple syrup
4 cups powdered sugar
Add the cream cheese, butter, almond extract, maple syrup and sugar to a bowl and beat until fully combined. If the frosting is too thick, add a few drops of milk, if it is too loose, add spoonfuls of powdered sugar until the frosting is of spreadable consistency.
When the cake and corn flakes are at room temperature, frost the cake with the cream cheese icing, then pat the corn flakes on the sides and top of the cake to finish. You should have some extra flakes when finished.