Mexican Sweetcorn Cake

    Mexican Sweetcorn Cake

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    2hr


    13 people made this

    About this recipe: This is a delightfully easy, rich, Mexican cake made with sweetcorn and sweetened with condensed milk.

    Ingredients
    Serves: 16 

    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 285g unsalted butter, softened
    • 200g caster sugar
    • 8 eggs
    • 1 (397g) tin condensed milk
    • 1 (410g) tin evaporated milk
    • 600g sweetcorn

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a large 28 x 35 cm baking tin. Sift the flour, baking powder, cinnamon and salt together into a bowl. Set aside.
    2. Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the sweetcorn into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 40 minutes. Cool in the tin for 10 minutes before removing. Leave to cool completely before eating.

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    Reviews (3)

    1

    I thought it was a very tasty cake but having read the other reviews first, I cooked the batter in two tins for an hour but it still wasnt enough for the larger cake which was still uncooked inside. The cakes didnt come out of the tins easily and fell apart when they did! I think there was too much liquid. Why add evaporated milk AND condensed milk? - 06 Apr 2012

    by
    1

    Something else. Ended up cooking this for 1 hour to ensure it had set inside. - 03 Mar 2011

    by
    1

    After 40 minutes cooking this was still completely liquid inside (although it looked okay on the outside) After 1 hour cooking, it finally set Sweetcorn had all risen to the top and wasn't evenly distributed as expected Tasted okay though... - 03 Mar 2011

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