Pastel de Elote (Sweetcorn Cake)

📝 Ingredients

• 3 tins of sweetcorn (420 g drained)
• 4 eggs
• 200 ml semi-skimmed milk
• 55 g unsalted butter (50 g melted for the batter, 5 g for the tin)
• 100 g caster sugar
• 120 g plain flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• 1 pinch of salt

🍴 Utensils

• 22 cm round tin
• Baking paper
• Blender or stick blender
• Mixing bowl
• Whisk
• Colander

📖 Steps

1. Preheat the oven to 180 °C. Grease the tin with 5 g butter and line the base with a disc of baking paper. Melt the remaining 50 g butter in the microwave for 30 s and leave to cool slightly.
2. Drain the sweetcorn in the sieve and shake it well: too much liquid would leave the cake wet in the centre. Put it in the blender with the eggs, milk, cooled melted butter and sugar.
3. Blend for 1 to 2 min until you have a fairly smooth, frothy purée. A few small bits of kernel skin will remain: that's normal, they give the cake character and texture.
4. In the mixing bowl, combine the flour, baking powder, cinnamon and salt. Pour the corn purée over and whisk just long enough to get a smooth, lump-free batter, without overworking it.
5. Pour the batter into the tin and smooth the top. Bake for 45 to 50 min, until the top is nicely golden and the centre is set: it should no longer wobble when you gently shake the tin, and a knife should come out moist but with no raw batter.
6. Leave to cool in the tin for 20 min, as the cake is fragile when hot. Run a knife around the edge, turn out onto a plate and cut into 8 slices. Serve warm or cold; it keeps for 3 days in the fridge, covered with cling film.