Pastel de Elote (Fresh Corn Cake)
- Serves
- Makes 12 portions.
- Difficulty
The time to make this cake is when corn season is with us and corn is plentiful and fresh in its husks. It is a cake that can go three ways, as a pudding with a dusting of powdered sugar and berries or savoury with 'rajas con crema' which is a most delicious combination, but it is also very nice as it is as with a cup of coffee.
No waste tip: save the fresh corn husks to make tamales or use them to wrap fish with for the barbecue.
Additional details
- 6-8 corn on the cobs (kernels cut off, approx. 600g)
- 4 medium free range eggs (separate yolks from whites)
- 150g sugar
- 113g slightly salted butter
- 65g plain (all purpose) flour
- 1 tsp baking powder
- 1/4 - 1/2 tsp salt
Additional details
- Preheat oven to 180°C/ 170°C fan.
- Grease a 24 inch round springform cake tin and line the bottom with grease proof paper.
- In a blender, whizz up the raw corn kernels until fairly smooth.
- Cream the butter until light and fluffy in a large mixing bowl. Add the sugar, beat and then
- one at a time, add the egg yolks. Then add the blended corn, baking powder, salt and flour, mix until just combined.
- In a separate bowl, beat the egg whites until stiff, then carefully fold them into the corn mixture in three increments.
- Pour slowly into tin and bake for 1 hour or until a skewer comes out clean.
- Leave to cool on a rack, before removing from tin.
- Serve as is, with powdered sugar and berries or with 'rajas con crema'
