Torta de Elote (Corn Cake)

Torta de Elote (Corn Cake)

Torta de Elote

Corn Cake

From Andrea Pons

We can assume everyone in America knows about cornbread, and believe me, I love cornbread. But Torta de Elote brings a whole new perspective I bet you haven’t tried before. While cornbread is crumbly and a bit dry until it’s blanketed in warm butter, Torta de Elote is sticky and perfectly versatile. In this recipe, I opted for the more traditional way of eating it, which is alongside Carne de Puerco con Rajas en Salsa de Tomate. The cake is served on the side with a bath of sauce, a slice of Ranchero Queso Fresco, a Raja (poblano pepper strip), and sour cream. The sweetness of the corn cake pairs perfectly with the saltiness of the pork and provides a savoriness that ties the two dishes together. What I love is that there are always leftovers of this cake, which are perfectly served alongside a black cup of coffee the next morning as breakfast.

Read more about Andrea's recipes here.

Serves 6-8

Ingredients

4-5 medium white corn
4 medium eggs
1 9.9 fl oz can of sweetened condensed milk
½ cup of unsalted butter, melted
2 cups of all-purpose flour
1 Tbsp baking powder 

Method

  1. Pre-heat oven to 350°F and grease a bundt cake mold with butter and flour to prevent the cake from sticking. Alternatively, you may use baking non-stick spray.
  2. Husk the corn, wash, and using a knife remove all kernels into a large bowl.
  3. In a blender, place the corn kernels, eggs, condensed milk, and melted butter, blend until smooth. You will see some of the corn kernels will not be fully blended and that is okay.
  4. Add flour to the blender ¼ cup at a time until each quarter cup is fully incorporated before adding the next.
  5. The batter should have a slightly thicker consistency than pancake batter, if your batter is too liquidy, add ¼ cup of flour more until the ideal consistency is achieved, if your batter is too thick, add 2 tablespoons of milk at a time until you reach pancake-like batter consistency. 
  6. Add batter to the greased bundt pan, place in the oven, and bake for 40-50 minutes or until a butter knife comes out clean.
  7. Let the bundt cake cool in the pan entirely before attempting to remove it.
  8. Serve cold or warm alongside Carne de Puerco con Rajas en Salsa de Tomate, with a slice of Ranchero queso fresco on top, a dollop of sour cream, a bath of sauce, and rajas. 

Pro-tip: This cake is also great served on its own with a cup of coffee in the morning or as dessert if you add a ½ Tbsp of ground cinnamon to the batter.


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