Pastel de Elote (Mexican Corn Cake)
Description
Pastel de Elote is a delicious, moist Mexican cake from Jalisco made with fresh fresh sweet corn kernels and sweetened with condensed milk.
Ingredients
•
8 ears sweet white corn, husked
•
1 3/4 cups softened butter, plus more for baking dish
•
5 eggs
•
1 (14 ounce) can sweetened condensed milk
•
1/2 cup milk
•
2 cups all-purpose flour, plus additional for dusting
•
1 tablespoon baking powder
•
1 teaspoon ground cinnamon
•
1/4 teaspoon salt
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2
Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3
Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4
Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5
Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.