After a break from culinary exploration (my new job has lead me craving a continuous supply of instant sugary hits, especially on Mondays…) I steered back onto my path of vegetable enlightenment this weekend. With tins of sweet corn & adzuki beans sitting in my cupboard, I incorporated these two ingredients in my slap-dash version of the Battenberg. This is my alternative, slightly oriental take on a very traditional English tea cake. I adapted a recipe for sweet corn cake that I found online, doing my usual sugar/fat reduction + gluten-freeing.
This cake is surprisingly delicious; the sweet corn gives the sponge a lovely substantial texture & the adzuki beans provide a chocolate-like flavour.
Sweet corn & Adzuki Bean Battenberg
½ cup corn kernels
½ cup adzuki beans OR ½ cup sweetened red bean paste (omit the sugar + vanilla)
This requires two times the quantities given below (one for each cake)
1/8 cup soy milk
½ tsp vanilla extract
4 tbsp vegetable oil
1 ½ tbsp agave nectar
1 tsp baking powder
¾ cup gluten free flour (I used ¼ rice, ¼ millet, ¼ maize)
1 tsp xantham gum
Fruit jam/jelly + a few drops of water
1. Preheat the oven to 350F/180C/ GM4. Grease two 6” x 3”loaf tins (or one 6” square tin with a thick piece of aluminum foil down the middle to divide it into two)
2. Puree the corn kernels and pass through a sieve for a lump-free batter (although I didn’t bother). Mix in the milk and vanilla. Set aside.
3. Beat the oil & agave nectar, and then beat in the egg. Stir in the corn mixture.
4. In a separate bowl, sift together the dry ingredients. Fold into the wet batter.
5. Repeat steps 2-3 using adzuki beans instead of corn kernels.
6. Pour the batter into the tins and bake for 30mins or until an inserted skewer comes out clean.
7. Cool for 10mins before removing the cake from the tin. Allow to cool completely before assembling the cake.
Assembling the cake:
8. Trim the cakes to the same size, and then cut them both in half lengthways.
9. In a pan, heat the jam with a little water until it becomes liquid.
10. Place one of the sweet corn cake onto a work surface and brush one side with jam
11. Lay a red bean piece next to it on the jam side and push gently together.
12. Brush the tops of both pieces with more jam. Top the sweet corn piece of cake with a red bean piece and vice versa.
13. Chill in the fridge for at least half an hour, then slice and serve.