El Torito Mexican sweet corn cake is a delicious Mexican-style cake that is perfect for any occasion. This cake is made with a combination of cornmeal, sugar, and butter and has a light and fluffy texture.
It is a great way to celebrate a special occasion or just to enjoy a sweet treat. This recipe is easy to make and is sure to please everyone.
What is El Torito Mexican Sweet Corn Cake?
El Torito Mexican sweet corn cake is a traditional Mexican cake that is made with a combination of cornmeal, sugar, and butter. This cake is typically served with a side of cream cheese or a sweet salsa.
The cake is light and fluffy and has a sweet, buttery flavor. It is a great way to celebrate a special occasion or just to enjoy a sweet treat.
Why You’ll Love this El Torito Mexican Sweet Corn Cake?
There are many reasons why you will love this El Torito Mexican sweet corn cake recipe. First of all, it is a very easy recipe to make. All you need to do is mix the ingredients together and then bake the cake in the oven.
The cake is also very versatile and can be served with a variety of accompaniments. You can serve it with a side of cream cheese or a sweet salsa. Additionally, the cake is light and fluffy and has a sweet, buttery flavor.
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How Does It Taste Like?
El Torito Mexican sweet corn cake has a light and fluffy texture and a sweet, buttery flavor. The cake is sweet but not overly sweet, and the buttery flavor balances out the sweetness. The cake is also slightly crunchy on the outside and soft and moist on the inside.
Ingredients
Canned corn: This is the main ingredient in the cake and adds a sweet and corn flavor.
Cornmeal: This gives the cake a slightly crunchy texture.
Masa harina: This is a traditional Mexican flour made from dried corn that adds flavor to the cake.
Butter: The butter adds richness and moisture to the cake.
Baking powder: This helps to make the cake light and fluffy.
Sugar: This sweetens the cake and balances out the corn flavor.
Salt: The salt enhances the flavors in the cake.
Water: This helps to make the cake moist.
Heavy whipping cream: This adds richness and moisture to the cake.
Step by Step Directions
Step 1: Preheat the Oven:
Begin by preheating your oven to 350°F (175°C).
Step 2: Blend the Corn:
In a food processor, blend 3 cups of canned or frozen corn until it becomes smooth.
Step 3: Mix the Ingredients:
In a mixing bowl, combine the blended corn with cornmeal, masa harina, melted butter, baking powder, sugar and salt.
Step 4: Add Water and Cream:
Slowly add in water and heavy whipping cream to the mixture and mix until it becomes well combined.
Step 5: Grease the Baking Dish:
Grease a baking dish with butter or cooking spray.
Step 6: Pour the Batter into the Dish:
Pour the batter into the greased baking dish, making sure it is evenly spread.
Step 7: Bake the Cake:
Place the dish in the preheated oven and bake for 50 minutes, or until the top of the cake turns golden brown.
Step 8: Allow to Cool:
Once baked, remove the cake from the oven and allow it to cool for at least 10 minutes before serving.
Step 9: Serve and Enjoy!
Slice the cake into squares and serve with a side of cream cheese or sweet salsa. Enjoy your delicious El Torito Mexican sweet corn cake!
Tips
-Before adding the wet ingredients to the dry ingredients, make sure the melted butter is not too hot as this can cause the eggs to cook.
-If the cake is browning too quickly, cover it with foil and continue baking.
-You can add a few tablespoons of sugar to the batter if you would like the cake to be sweeter.
-You can also add a few tablespoons of cornmeal to the batter if you would like the cake to be crunchier.
-You can serve the cake with a side of cream cheese or a sweet salsa.
-You can also top the cake with your favorite frosting or a simple glaze.
Nutrition Information
One serving of El Torito Mexican sweet corn cake contains approximately
How to Store El Torito Mexican Sweet Corn Cake?
El Torito Mexican sweet corn cake can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to three days.
You can also store the cake in the refrigerator for up to five days.
What Other Substitutes Can I Use in El Torito Mexican Sweet Corn Cake?
-You can substitute the cornmeal for masa harina or white cornmeal.
-You can substitute the butter for vegetable oil or melted coconut oil.
-You can substitute the eggs for a vegan egg replacement such as a flax egg or chia egg.
-You can substitute the milk for almond milk or coconut milk.
-You can substitute the sugar for coconut sugar or maple syrup.
-You can substitute the baking powder for baking soda.
Equipment
- oven
- food processor
- baking dish
- Ice cream scoop
- baking pan
Ingredients
- 3 cups of frozen canned corn
- 1/2 cup of corn meal
- 1 cup of masa harina
- 2 stick of butter
- 1 tsp baking powder
- 1/2 cup of sugar
- 1/2 tsp salt
- 1/2 cup of water
- 4 Tablespoon heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend 3 cups of canned or frozen corn until smooth.
- In a mixing bowl, combine the blended corn with 1/2 cup of cornmeal, 1 cup of masa harina, 2 sticks of melted butter, 1 tsp baking powder, 1/2 cup of sugar and 1/2 tsp salt.
- Gradually add in 1/2 cup of water and mix until well combined.
- Finally, stir in 4 tablespoons of heavy whipping cream and mix until the batter is smooth.
- Grease a baking dish and pour the batter into it.
- Bake for 50 minutes or until the top is golden brown.
- Allow the cake to cool for at least 10 minutes before serving.
- Serve with a side of cream cheese or sweet salsa.
Notes
Nutrition
Frequently Asked Questions
Can I make the El Torito Mexican sweet corn cake in advance?
Yes, you can make the cake in advance and store it in an airtight container or wrapped in plastic wrap for up to three days. You can also store the cake in the refrigerator for up to five days.
Can I freeze the El Torito Mexican sweet corn cake?
Yes, you can freeze the El Torito Mexican sweet corn cake for up to three months. Make sure to wrap the cake tightly in plastic wrap and then place it in a freezer-safe container or bag.
Can I make this cake without sugar?
Yes, you can make this cake without sugar. You can substitute the sugar for a sugar-free sweetener such as stevia or monk fruit sweetener.
Is El Torito Mexican sweet corn cake gluten-free?
Yes, El Torito Mexican sweet corn cake is gluten-free as long as you use a gluten-free cornmeal.
How can I make the cake more moist?
You can make the cake more moist by adding a few tablespoons of milk or a few tablespoons of melted butter to the batter.
Can I make the El Torito Mexican sweet corn cake vegan?
Yes, you can make the El Torito Mexican sweet corn cake vegan. You can substitute the eggs for a vegan egg replacement such as a flax egg or chia egg and substitute the butter for vegetable oil or melted coconut oil.
Conclusion
El Torito Mexican sweet corn cake is a delicious Mexican-style cake that is perfect for any occasion. This cake is made with a combination of cornmeal, sugar, and butter and has a light and fluffy texture.
It is a great way to celebrate a special occasion or just to enjoy a sweet treat. This recipe is easy to make and is sure to please everyone. With a few simple ingredients, you can make this delicious and unique cake that is sure to be a hit.