Corn Cake

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Corn Cake A sweet cake made from corn, this dessert is best served warm.

  • 200g butter, plus extra for greasing
  • All-purpose flour, for dusting
  • 400g corn kernels
  • 5 eggs
  • 200g caster sugar
  • 1 tsp vanilla extract
  • Cajeta, to serve
  1. Preheat the oven to 180°C.
  2. Melt the butter and set aside to cool to room temperature. Line an 8-inch round cake tin with parchment paper, then grease with a little of the butter.
  3. Put the corn kernels into a blender and process until smooth.
  4. Add the eggs, sugar, and vanilla and process until thoroughly combined.
  5. Add the melted, cooled butter and process briefly to combine.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes or until set in the centre. Remove the pan from the oven and let cool for 20 minutes.
  7. Turn out the cake while it is still warm and cut into slices. Serve with cajeta.