Corn cake

Corn cake

Torta de elote

By
From
My Abuelo's Mexican Feast
Serves
8

A super-easy cake. Just put the ingredients in the blender, process and bake!

Ingredients

Quantity Ingredient
60g cornflour, plus extra for dusting
4 corn cobs, kernels cut from the cobs
450ml condensed milk
4 eggs
100g butter, cut into small cubes
2 teaspoons baking powder

Method

  1. Preheat the oven to 180°C and grease a 20 cm square baking tin and dust lightly with cornflour.
  2. Place the remaining ingredients in a blender or food processor and process until smooth.
  3. Pour into the baking tin and bake in the oven for 50 minutes. Cool in the tin, or eat hot, straight from the oven.
  4. Serve with ice cream.
  5. This will keep for up to 1 week stored in the refrigerator.
Tags:
Mexican
Latin
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