Pan de elote (Mexican corn cake)

Pan de elote (Mexican corn cake)

Made with corn, butter and dark brown sugar, these delicate cakes come from Mexican restaurant Cavita in Marylebone. A great dinner party dessert
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Heat the oven to 170C/150C fan/gas 5. Butter six large or eight small ramekins and line with baking paper. Tip all the ingredients into a food processor and pulse until you have a thick, semi-liquid batter – most of the sweetcorn kernels should have broken down but a few chunks may remain. Pour the batter into the ramekins and put on a baking tray, then bake for 40 mins until a skewer inserted into the centres comes out clean. Transfer the ramekins to a wire rack to cool slightly.
  2. Step 2

    Serve warm with vanilla ice cream and caramel sauce. Will keep chilled for a few days. Reheat until warm before serving.