Corn and Feta Cheese Cake

By Diana

As most of you should be aware, Venezuela was conquered by the Spanish in the late 15th century, but before that, our country was inhabited by a variety of indigenous tribes with a multiplicity of traditions, dialects and hand-craft production, as well as culinary techniques of course. Some of these tribes still exist and their traditions remain, and are reflected in the extensive range of gastronomic options that can be found in Venezuelans' dinner tables. The cultural fusion in our country is what defines it and when it comes to cooking, our national products play an essential part in this mixture. From coconut to plantain, sugar cane and rum, and of course corn, definitely the most versatile of our products. 

This week I am going to share with you one of those recipes that show the fusion of both the old and the new world: corn cake or torta de jojoto. Although the original recipe calls for fresh, hand-made, grated white cheese,  the health and safety legislations in the UK apparently prohibit fresh cheese production -my one and only answer to the difference between developed and undeveloped countries-. So I had to modify the recipe with the closest alternative: Greek feta cheese - which do nothing but emphasize the cooking multiculturalism that I just told you about-. 

The results, not too sweet neither too savoury, this cake is perfect for those with exotic appetites in need to satisfy -or just for those looking to do something useful with the seasonal corn on the cob now in the supermarkets- So here you go, a new treat to offer to your friends at tea time. 

© Diana Chaccour

Ingredients
Yield: 8 slices

2 corns (about 2 cups of corn kernels)
100 ml milk

400 g all-purpose flour

2 tsp baking powder

1 teaspoon ground cinnamon

1 teaspoon sea salt
3 eggs, separated 

200 g caster sugar
100 g unsalted butter
200 gr Feta cheese, cut into small chunks

© Diana Chaccour

Preparation method

Firstly, if you are using fresh corn on the cob, you will need to use a knife to extract the kernels from the cob.

© Diana Chaccour

In a blender, incorporate the corn kernels and the milk. Blend for about 1 minute. Set aside until ready to use.

© Diana Chaccour

Preheat your oven to 180 C / 356 F. 

Prepare a baking dish of about 25cm diameter with parchment paper. 

In a bowl, combine the flour, baking powder, the salt and the ground cinnamon. Set aside.

Use an electrical mixer to beat the egg whites at high speed. You will need to beat the egg whites for about 5 minutes or until soft peaks are formed. Set aside as well. 

© Diana Chaccour

In another bowl -a large one- use an electrical mixer to cream the butter and the caster sugar. Mix until the butter looses its colour slightly and starts turning into white. Add the egg yolks slowly. Incorporate the corn and milk mixture set aside. Continue beating for another minute. Now add the flour, baking powder, salt and cinnamon mixture that you previously combined. Keep on mixing for about 2 minutes with the electrical mixer at medium speed. 

Now add chunks of feta cheese to the batter. Use a wooden spoon to mix it well. Finally add the egg whites already beaten that you set aside before. Fold them delicately into the cake batter. 

© Diana Chaccour

Place the batter into the baking dish and bake for about 40 minutes or until when inserting a knife in the middle it comes out clean.

© Diana Chaccour

Serve preferably warm.  

© Diana Chaccour

We hope you like it!

© Diana Chaccour

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