Torta de Elote Nicaragüense
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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings8
DifficultyEasy
🧂 Ingredients
- 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
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). 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.
💡 Pro Tips
- ✓Ensure your corn is fresh for the best flavor and texture.
- ✓You can also use canned corn kernels if fresh corn is unavailable, but drain them well.
- ✓For an extra moist cake, some recipes suggest adding a bit of cream cheese.
🔄 Variations
- Add a sprinkle of cinnamon on top before baking.
- Serve with a dollop of whipped cream or a scoop of ice cream.