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Pastel de Elote Ecuatoriano
A sweet and moist corn cake, often served as a dessert or snack, featuring the natural sweetness of corn combined with a tender cake texture.
ð§ ææ
- 2 cups Corn kernels(fresh or frozen (thawed))
- 0.75 cup All-purpose flour(plus 2 tbsp)
- 0.75 tsp Baking powder
- 0.125 tsp Salt(kosher)
- 4 tbsp Butter(unsalted, softened)
- 0.5 cup White sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 0.5 tsp Vanilla extract(pure)
- 1.5 tbsp Corn oil
- 0.5 cup Half and half
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Butter and flour a 9-inch round cake pan or a bundt pan.
- 2
In an electric mixer, cream together the white and brown sugars and the softened butter until light and fluffy.
- 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and corn oil.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the half and half, mixing until just combined. Do not overmix.
- 5
Fold in the corn kernels. Pour the batter into the prepared pan.
- 6
Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before inverting onto a wire rack to cool completely.
ð¡ ããã®ã³ã
- âFor an even richer flavor, you can use creamed corn instead of whole kernels.
- âServe warm with a drizzle of cajeta (caramel sauce), whipped cream, or ice cream.
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- Add a pinch of cinnamon for warmth.
- Incorporate shredded cheese into the batter for a sweet and savory twist.