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Pastel de Elote (Mexican Corn Cake)
Pastel de Elote, or Mexican corn cake, is a beloved traditional dessert that embodies the essence of Mexican cuisine. This sweet and moist cake is made with fresh sweet corn, resulting in a delightful texture and irresistible flavor. The use of condensed and evaporated milk adds a rich creaminess that elevates each bite. Often enjoyed during celebrations or family gatherings, this cake offers a taste of nostalgia and warmth, making it a perfect treat for any occasion. Serve it warm or at room temperature for a comforting dessert that will surely impress.
Servings: 8
Ingredients
- Sweet corn kernels
- 2 cups, fresh or canned
- Condensed milk
- 1 cup
- Evaporated milk
- 1/2 cup
- Eggs
- 3 large
- Unsalted butter
- 1/2 cup, melted
- All-purpose flour
- 1 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/4 teaspoon
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter or cooking spray.
- In a blender, combine the sweet corn kernels, condensed milk, evaporated milk, eggs, and melted butter. Blend until the mixture is smooth and creamy.
- Add the flour, baking powder, and salt to the blender. Blend again until all the ingredients are well combined and a smooth batter forms.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the Pastel de Elote and serve it at room temperature, optionally garnished with whipped cream or a sprinkle of powdered sugar.
Dietary Information
Servings: 8 • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 50 minutes • Calories: 300 • Fat: 15g • Carbs: 38g • Protein: 6g • Sodium: 150mg • Sugar: 18g
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