DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Corn Cake
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
A sweet cake made from corn, this dessert is best served warm.Ingredients
- 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
Recipe
- Preheat the oven to 180°C.
- 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.
- Put the corn kernels into a blender and process until smooth.
- Add the eggs, sugar, and vanilla and process until thoroughly combined.
- Add the melted, cooled butter and process briefly to combine.
- 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.
- Turn out the cake while it is still warm and cut into slices. Serve with cajeta.
Monday to Thursday 9am to 5pm
