Mexican · Dessert
Sweet Corn Cake
A lightened take on Mexican pan de elote, this corn cake swaps butter and condensed milk for masa harina, skim milk and Greek yogurt, keeping the sweet corn-flecked crumb while trimming it down to a genuinely light dessert finished with fresh raspberries.
$1
12 minsPrep
25 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
204Calories
6.7gProtein
3.1gFat
37.6gCarbs
12.1gSugar
2.8gFiber
391mgSodium
58mgChol
1.1gSat Fat
157mgPotassium
88mgCalcium
1.2mgIron
0.3mcgVitamin B12
5.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Horchata de Arroz
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and grease a 10cm/4 inch round cake tin, lining the base with a circle of parchment.
2
Whisk the masa harina, cake flour, baking powder and salt together in a bowl until evenly combined.
3
In a separate bowl, beat the egg with the skim milk, Greek yogurt, sugar and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients along with the cornstarch and fold gently just until no dry streaks remain - do not overmix.
5
Pour the batter into the prepared tin and smooth the top with a spatula.
6
Bake for 24-26 minutes until the top springs back and a skewer inserted in the centre comes out clean.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely, about 20 minutes.
8
Slice into 2 pieces and top each with fresh halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g fine ground masa harina
- 0.7 oz20g cake flour
- 1.6 oz45g skim milk
- 1.1 oz30g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.6 oz18g sugar white
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 0.2 oz6g cornstarch
- 1.4 oz40g fresh, halved raspberry
