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Torta de Elote Nicaragรผense
A sweet and moist corn cake, a popular Nicaraguan dessert or snack. Made with fresh corn kernels, condensed milk, and evaporated milk, it has a dense texture and a delightful corn flavor, often enjoyed with coffee.
๐ง ์ฌ๋ฃ
- 3 cups Fresh corn kernels(from about 4-5 ears of corn)
- 1 can (14 oz) Condensed milk
- 1 can (12 oz) Evaporated milk
- 0.5 cup All-purpose flour
- 100 g Butter(melted)
- 1 tbsp Vanilla extract
- 1 tsp Baking powder
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat your oven to 350ยฐF (175ยฐC). Grease and flour a 9-inch round baking pan.
- 2
In a blender, combine the fresh corn kernels, condensed milk, evaporated milk, melted butter, vanilla extract, and baking powder. Blend until smooth and well combined.
- 3
Pour the batter into the prepared baking pan.
- 4
Bake for 1 hour to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- 5
Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your corn is fresh for the best flavor and texture.
- โYou can also use canned corn kernels if fresh corn is unavailable, but drain them well.
- โFor an extra moist cake, some recipes suggest adding a bit of cream cheese.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a sprinkle of cinnamon on top before baking.
- Serve with a dollop of whipped cream or a scoop of ice cream.