Corn Cake (torta De Jojoto)
Corn Cake (Torta de Jojoto) is a traditional Venezuelan dessert that is sweet, moist, and bursting with the flavors of fresh corn. It's the perfect treat to enjoy with a cup of coffee or as a sweet ending to a delicious meal.
Ingredients
- 4 cups fresh corn kernels
- 1 cup sugar
- 1/2 cup butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a blender, blend the fresh corn kernels until smooth.
- In a large bowl, mix the blended corn, sugar, melted butter, milk, vanilla extract, and salt.
- Beat in the eggs one at a time, then stir in the flour and baking powder until well combined.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the corn cake at room temperature.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Fat
- 10g
- Protein
- 5g
Supplies
9-inch round cake pan Wire rack
Tools
Blender Mixing bowl Whisk
Serving suggestions
Serve the corn cake with a dollop of whipped cream and a sprinkle of cinnamon on top.
Tips & tricks
For a richer flavor, you can add a handful of raisins or chopped nuts to the batter before baking.
Cost
$5