Corn purée cake

Directions

1. Add half the corn and milk to a food processor and purée until smooth then repeat with the remaining corn and milk then pour into a bowl. In a separate bowl, combine the corn meal, baking powder, salt, aniseeds, cinnamon and raisins. Lightly beat together the egg and egg white in a separate bowl.

2. Stir the corn purée and the beaten eggs into the dry ingredients and stir to mix, until just moistened. Spoon the resultant batter into a greased baking pan and top with the cheese. Sprinkle the paprika over the top then place in an oven pre-heated to 180°C. Bake for about 45 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool for 20 minutes before cutting into cubes.

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