Recipe for Sweet Corn Kugelhopf 
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Yield:
1
Ingredients:
Amount Ingredient
300 gm canned whole kernel sweet corn-drain
3 tbl orange juice
2 tbl Cointreau
200 gm butter
190 gm castor sugar
1/4 tsp salt
4 x eggs separate yokes from whites
1 tbl orange rind
150 gm plain yoghurt
----------------- Combine and sift: ----------------
200 gm plain flour
100 gm self-raising flour
1 tbl baking powder
Instructions:
Instructions: Method:
GREASE and flour a kugelhopf pan. Arrange cherries neatly on the base of the pan. Preheat oven to 180 C. Combine sweet corn, orange juice and Cointreau in a small bowl. Set aside.

Cream butter, sugar and salt until light and fluffy. Beat in egg yolks, one at a time, and mix in orange rind.

Stir in yoghurt. Add sweet corn. Gently fold in combined sifted ingredients.

Beat egg whites until stiff then gently fold into the batter. Pour into prepared pan. Bake in preheated oven for 70 minutes or until cooked when tested with a wooden skewer.

Cool cake in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar.

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