One of the most delicious desserts as part of Mexican cuisine is the Pastel de Elote. (Mexican Corn Cake). It is easy to prepare and can be enjoyed at any time of the year. It’s time to go into the kitchen and prepare my grandmother’s recipe that always turns out to be everyone’s favorite! Don’t forget to check out our cup and ounce equivalency chart by clicking here if you have any questions.
INGREDIENTS FOR THE MEXICAN CORN CAKE
- 6 large corn on the cob
- 6 eggs
- 1 and a half bars of butter (90gr each)
- 1 can of condensed milk
- 1 tablespoon of baking powder
- 3/4 cup flour
- 1/2 cup of whole milk
- 1 teaspoon cinnamon powder
The first thing we’ll do is to whip the butter with the whole eggs, one by one. We’ll leave that aside. The next thing is to cut the corn kernels and blend it with the condensed milk and whole milk, and then add it to the previous preparation and mix it again to integrate all the ingredients. Add the flour and baking powder, without stopping beating.
We will cover a cake mold with butter and sprinkle with flour, pouring the mixture. Now we are going to preheat the oven to 150ºC and when it is ready put the pan in and bake for 40 to 60 minutes (check with a toothpick to make sure it is ready and when it is dry, check that it doesn’t get too brown on top). When it is ready, take it out and let it cool down. Decorate with icing sugar and cinnamon.
To prepare this cake we use this wonderful food processor we loved. With one device we can do many things, is the replacement of two appliances in one. We leave you the link so you can buy it at the best price here.
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