Sweet Corn Cake
A traditional Mexican dessert that’s served in scoops, Sweet Corn Cake offers a unique, sweet, and savory flavor unlike any regular cake.
Equipment
- 8-inch (20-cm) square baking dish
- blender or food processor
- mixing bowl
- aluminum foil
- Ice cream scoop
Ingrediënten
For the Cake:
- Nonstick cooking spray
- 10 ounces 284 g frozen yellow corn kernels
- ¼ cup 56 g nondairy butter
- 2 tablespoons 24 g vegetable shortening
- ½ cup 60 g masa harina flour (Maseca brand instant masa flour works well here)
- 3 tablespoons 45 ml water
- 3 tablespoons 26 g yellow cornmeal
- ¼ cup 50 g granulated sugar
- 2 tablespoons 30 ml soy creamer or nondairy milk
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly grease an 8-inch (20-cm) square baking dish with cooking spray.
- Use a blender or food processor to chop the corn kernels into small bits.
- Set aside.
- In a large bowl, beat together the butter and shortening using an electric mixer.
- Slowly add the masa flour and drizzle in the water, mixing well.
- Add the cornmeal, sugar, soy creamer, baking powder, and salt.
- Mix thoroughly after each addition.
- Add the chopped corn and stir on the lowest speed.
- The mixture should be thick, sticky, and slightly lumpy from the corn.
- Spread the mixture evenly in the prepared baking dish.
- Cover the dish with aluminum foil and bake for 45 to 50 minutes, or until firm but still moist.
- Remove from the oven and uncover.
- Let the cake stand for about 15 minutes before serving.
- Use an ice cream scoop to serve.
Notes / Tips / Wine Advice:
Serving Tip:
Serve Sweet Corn Cake hot or at room temperature. Traditionally, it is served as a side dish alongside a meal, but it also makes a delightful dessert.Wine Advice:
Pair this unique dessert with a light, refreshing white wine, like a Sauvignon Blanc, to complement the sweetness of the corn and butter.Nutritional Information
Calories: 250 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 10 g | Fiber: 4 g | Sugar: 12 g | Salt: 0.3 g
