Pastel de Elote

A moist, golden sweetcorn cake with a tender crumb, lightly sweet and delicious served warm with cream.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
10 people
Difficulty
Very Easy

Ingredients

  • 300g tinned sweetcorn, drained
  • 397g tin condensed milk
  • 125g butter, melted
  • 4 eggs
  • 200ml whole milk
  • 100g masa harina or fine cornmeal
  • 100g plain flour
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 tsp vanilla extract
  • Icing sugar, for dusting
  • Whipped cream or ice cream, to serve

Method

  1. Preheat the oven to 180°C (160°C fan). Grease and line a 23cm round cake tin.

  2. Blend the sweetcorn, condensed milk, melted butter, eggs, milk and vanilla until almost smooth.

  3. Mix the masa harina, flour, baking powder and salt in a large bowl.

  4. Pour the corn mixture into the dry ingredients and stir until just combined.

  5. Pour into the tin and bake for 40 to 45 minutes until golden and a skewer comes out clean.

  6. Cool in the tin for 15 minutes, dust with icing sugar and serve warm with cream or ice cream.