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Pastel de Elote Hondureño
A sweet and moist corn cake, this Pastel de Elote is a beloved Honduran dessert or snack made from fresh corn kernels, offering a delightful balance of sweetness and a tender crumb.
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- 6 ears Fresh corn on the cob(kernels removed)
- 100 ml Milk
- 3 tbsp Melted butter or margarine
- 1/2 cup Sugar
- 1/4 cup All-purpose flour
- 3 large Eggs
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/2 tsp Salt
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or an 8x8 inch baking dish.
- 2
Prepare the corn: Carefully cut the corn kernels off the cob. You can do this by standing the cob upright in a bowl and slicing downwards with a sharp knife. Reserve about 1/4 cup of whole kernels for texture.
- 3
In a blender, combine about half of the corn kernels with the milk. Blend until smooth. Repeat with the remaining corn kernels.
- 4
In a large bowl, whisk together the blended corn mixture, melted butter, sugar, flour, eggs, baking powder, vanilla extract, and salt until well combined. Stir in the reserved whole corn kernels for texture.
- 5
Pour the batter into the prepared baking pan.
- 6
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 7
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can substitute some of the milk with evaporated milk or condensed milk.
- âEnsure the corn is fresh for the best texture and sweetness.
- âThis cake is delicious served with a dollop of whipped cream or a scoop of ice cream.
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- Add a pinch of cinnamon or nutmeg to the batter for added warmth.
- Incorporate shredded coconut for a tropical twist.