Mexican cuisine · Desserts & Sweets

Pastel de Elote

A moist corn cake made from freshly pureed kernels, sweetened condensed milk and butter, baked to a golden crust.

Ingredients · for 8 servings

• 500 g corn kernels (fresh or frozen, thawed)
• 1 can sweetened condensed milk (397 g)
• 150 g soft butter
• 4 eggs
• 100 g flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch salt
• Butter for the pan

Instructions

1. Preheat the oven to 180°C and grease a 24 cm springform pan, then dust it with flour.
2. Puree the corn kernels with the sweetened condensed milk in a blender for 1–2 min. until coarsely creamy – a few whole kernels can remain for texture.
3. Beat the soft butter with the salt until fluffy, add the eggs one at a time, beating well, then stir in the vanilla extract.
4. Fold in the corn mixture, then fold in the flour and baking powder in two batches, until you get a thick, smooth batter.
5. Pour the batter into the pan, smooth the top and bake for 45–50 min., until the surface is golden brown and a skewer comes out only slightly moist.
6. Let the cake rest in the pan for 20 min., then turn out and serve in slices while still warm.