by David Fisco
21 April 2013
Word count: 598
Dessert | Baking
This cake is a variation in my  corn cake for dessert series.  Incorporating lemon, rose water, poppy seeds and honey, this is a very moist cake made rich by the addition of sour cream.
2 cups (232 g) corn flour, sifted
1 1/4 (150 g) cup all-purpose, bleached flour, sifted
1/4 (32 g) cup cornstarch
1.25 teaspoons baking powder
.5 teaspoon baking soda
.5 teaspoon table salt
1 cup corn or canola oil
3 eggs at room temperature
1 cup (240 g) sour cream at room temperature
2 teaspoons vanilla extract
2 teaspoons rose water
2 cups (384 g) minimally-processed sugar
.5 (170 g) cup honey
zest and juice of one lemon
.25 cup poppy seeds

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 salt.  Turn the mixer on its lowest setting for one minute to combine the dry ingredients.  Turn the mixer off, and scrape the bottom with a spatula.  Turn the mixer on its lowest setting for another minute to finish mixing the dry ingredients.  Add the 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.

Add the eggs, sour cream, vanilla, rose water, sugar and honey to the mixer's bowl.  Place a microplane over the bowl and scrape the lemon zest into the bowl.  Split the lemon and squeeze the juice into the bowl, making sure you don't include any seeds or pulp.  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. Stir in the poppy seeds.

Divide the batter evenly between the cake pans.  Bake for approximately 35-38 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

.5 cup (60 g) powdered sugar
250 grams corn flakes
4 tablespoons melted butter

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.

Divide the flakes between 2 cookie sheets. Spread evenly and bake for 3 minutes.  Remove the pans and turn the flakes.  Bake for approximately another 3 minutes, until the flakes are crispy and golden.  Cool the flakes in the trays on a cooling rack.

2 8-ounce bars of cream cheese
1 stick (8 tablespoons) of butter
1 teaspoon vanilla extract
4 cups of powdered sugar

Add the cream cheese, butter, vanilla 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.