This recipe for my mom’s zucchini cake recipe plus Matthews corn kulfi plus lemony eggplant is my favorite summer dessert! Combines so many good things: corn, pudding, and cake 😀

Yield: 4 servings

Corn Kalfi

2/3 cup Heavy Cream

2 cup Corn Kernels

2/3 cup Sugar

¼ tsp Salt

1/3 cup Sweetened Condensed Milk

1 cup Whipped Heavy Cream, stiff peaks

Simmer heavy cream and corn kernels for 10 minutes. Puree with a blender or immersion blender until smooth. Whisk in sugar, salt and sweetened condensed milk. Allow corn cream to cool. Fold in whipped cream and freeze in a parchment-lined, small glass baking dish until solid.

Zucchini Cake

2 Eggs

¼ cup Extra Virgin Olive Oil

¼ cup Rice Bran Oil or Canola Oil

1 ¼ cup Sugar

1 tsp Vanilla Extract

½ cup Zucchini, grated

½ cup Yellow Squash, grated

½ cup Pineapple, small diced

2 ½ cup All Purpose Flour

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

½ tsp Cinnamon

¼ tsp Nutmeg

Preheat oven to 350º

Beat eggs. Add oils, sugar and vanilla extract. Beat until thick and foamy. Stir in zucchini, squash and pineapple.

In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add dry ingredients to wet ingredients. Pour mix into a shallow baking dish. Bake until golden brown and cake springs back.

Lemony Eggplant

1 cup Lemon Juice

1 cup Sugar

4 cup Eggplant, peeled and cut into medium dice

Combine lemon juice and sugar to pot. Cook over low/medium heat until all sugar dissolves. Syrup should not boil, but be medium heat when you add the eggplant. Allow the eggplant to steep in the hot syrup for 15 minutes.

To serve completed dessert:

Remove frozen kulfi from pan. Slice into 2 inch by 2 inch squares and place in a bowl.  Break up a slice of cake over kulfi and drizzle with lemon syrup and eggplant. Enjoy!