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
- Serves: 8 persons
- 450g fresh sweetcorn kernels (cut from about 5 corn on the cobs), or use tinned or frozen sweetcorn (drained or defrosted)
- 140g unsalted butter, softened, plus extra for the tin
- 130g soft dark brown sugar
- 30g whole milk
- 3tbsp fine cornmeal
- 10g baking powder
- caramel sauce and vanilla ice cream to serve
Step 1Heat 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.
Step 2Serve warm with vanilla ice cream and caramel sauce. Will keep chilled for a few days. Reheat until warm before serving.