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–+ servings
El Torito Mexican sweet corn cake

Irresistible El Torito Mexican Sweet Corn Cake Recipe at Home

Enjoy a delightful El Torito Mexican sweet corn cake, light and fluffy with a hint of sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 3 cups Canned or Frozen Corn or fresh corn
  • 1 cup Cornmeal masa harina can be used as a substitute
  • 1 cup Masa Harina or additional cornmeal
  • 1/2 cup Butter or vegetable oil/coconut oil for dairy-free
  • 1 tablespoon Baking Powder or baking soda as a substitute
  • 1/2 cup Sugar or coconut sugar/stevia for lower glycemic
  • 1/2 teaspoon Salt
  • 1 cup Water or milk for richness
  • 1 cup Heavy Whipping Cream or non-dairy cream for vegan version

Equipment

  • food processor
  • Mixing bowl
  • Whisk
  • Spatula
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all ingredients.
  2. In a food processor, blend 3 cups of corn until smooth.
  3. In a bowl, mix blended corn with cornmeal, masa harina, baking powder, sugar, and salt.
  4. Add water and heavy whipping cream to the dry mixture and stir until smooth.
  5. Grease a 9x13-inch baking dish with butter or cooking spray.
  6. Pour batter into the greased dish and bake for approximately 50 minutes.
  7. Let the cake cool in the dish for about 10 minutes.
  8. Slice and serve warm with cream cheese or sweet salsa.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For optimal freshness, cover and store the cake at room temperature for up to 3 days or refrigerate for longer. Freeze for extended storage.

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