• Home
• Recipes
• Baking and desserts
• Pan de elote (Mexican corn cake)

Pan de elote (Mexican corn cake)

• Adriana Cavita

Published: August 9, 2022 at 12:07 PM

Save recipe

Serves 6 - 8

Easy

Prep: 10 mins

Cook: 40 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Made with corn, butter and dark brown sugar, these delicate cakes come from Mexican restaurant Cavita in Marylebone. A great dinner party dessert

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Vanilla ice cream

A star rating of 0 out of 5.0 ratings

Cherry ripple ice cream

A star rating of 0 out of 5.0 ratings

Double honey ice cream

A star rating of 0 out of 5.0 ratings

Make this dinner party dessert, then check out our orange and tequila crème caramel, mezcal, pineapple and jalapeño smash and more Mexican recipes. Also check out our fried corn ribs, sweetcorn soup, BBQ corn on the cob and more sweetcorn recipes.

Ingredients

Nutrition

• 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

• 3 eggs

• 3 tbsp fine cornmeal

• 10g baking powder

• caramel sauce and vanilla ice cream

  to serve

Nutrition: Per serving (8)

• kcal294
• fat18g
• saturates9.9g
• carbs26.1g
• sugars17.8g
• fibre1.5g
• protein6.1g
• salt0.5g

Ad

Method

• 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.

• step 2

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

COOK'S TIP

These cakes can be eaten straight from the ramekins, but if you want to turn them out, make sure the ramekins are well-buttered and lined.

Check out more great dessert recipes

Authors

Adriana Cavita

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue