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Pastel de Elote (Fresh Corn Cake)


Makes 12 portions.

Cooks In

Over 60 minutes


  1. Preheat oven to 180°C/ 170°C fan.
  2. Grease a 24 inch round springform cake tin and line the bottom with grease proof paper.
  3. In a blender, whizz up the raw corn kernels until fairly smooth.
  4. Cream the butter until light and fluffy in a large mixing bowl. Add the sugar, beat and then
  5. add just the egg yolks, one at a time. Then add the blended corn, baking powder and flour and mix till just combined.
  6. In a separate bowl, beat the egg whites until stiff , then carefully fold them into the corn mixture in three separate lots.
  7. Pour slowly into tin and bake for 1 hour or until a skewer comes out clean.
  8. Leave to cool on a rack,before removing from tin.
  9. To eat as a pudding, dust with icing sugar and decorate with a few berries if you wish,
  10. but this cake is just as tasty served as is. Mexicans also like to serve it with 'rajas con crema'
  11. (poblanos with cream) dolloped on top.