Pan de elote
While most corn cakes use cornmeal or polenta as a base, this recipe from Adriana Cavita is actually packed with fresh corn. It's served simply with a scoop of ice cream and a little bit of caramel sauce. Adriana also notes that you can add a dash of rum or whiskey to the caramel sauce if you like.
Ingredients
Metric
Imperial
- 3 tbsp of nixtamalized white corn flour
- 2 tsp baking powder
- 130g of caster sugar
- 540g of corn kernels, fresh or defrosted frozen corn
- 2 tbsp of whole milk, at room temperature
- 3 large eggs
- 140g of unsalted butter, melted, plus extra for greasing
- vanilla ice cream, to serve
- viola flowers, for garnish
Goats milk caramel
- 1l goat's milk
- 100g of cane sugar
Equipment
- 10cm mould
Method
To make the caramel, reduce the goat's milk down with the sugar over a medium heat for 2–3 hours until thick and caramelised. Set aside until ready to serve
- 1l goat's milk
- 100g of cane sugar
Preheat the oven to 170°C/150°C fan and butter 6 10cm diameter round cake pans
Mix all the dry ingredients in a large bowl, then add to a food processor with the corn, milk and eggs and blend together. Continue mixing and gradually add the melted butter, a little at a time, until the mixture is very smooth
- 3 tbsp of nixtamalized white corn flour
- 2 tsp baking powder
- 130g of caster sugar
- 540g of fresh corn on the cob
- 2 tbsp of whole milk, at room temperature
- 3 large eggs
- 140g of unsalted butter, melted, plus extra for greasing
Pour the cake mixture into the prepared cake pans and bake in the preheated oven for 40-45 minutes. To check if the cake is cooked, insert the tip of a knife or skewer in the centre; if it comes out clean, then the cake is cooked
Leave the cake to cool in the pan for 20 minutes, then remove from the pan and leave to cool completely
Serve warm with ice cream and caramel sauce and garnish with flours. This cake tastes best when freshly made, but it will keep for up to 3 days in the fridge and can be reheated to serve
- vanilla ice cream, to serve
- caramel sauce, to serve
- viola flowers, for garnish
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