Panamanian Corn Cake (torta Chicha)

Panamanian Corn Cake, also known as Torta Chicha, is a traditional dessert from Panamanian cuisine. This sweet and moist cake is made with fresh corn, sugar, and spices, and is a popular treat for special occasions and family gatherings.

Vegetarian Dessert Panamanian Panamanian Dessert Corn Cake Torta Chicha
Panamanian Corn Cake (torta Chicha)

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 ground cinnamon
  • 1/4 teaspoon salt
  • 3 eggs

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish.
  2. In a blender, puree the fresh corn kernels until smooth.
  3. In a large bowl, mix the corn puree, sugar, melted butter, milk, vanilla extract, ground cinnamon, and salt until well combined.
  4. Beat the eggs in a separate bowl and then add them to the corn mixture, stirring until smooth.
  5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  6. Bake for 45 minutes, or until the cake is set and golden brown on top.
  7. Remove from the oven and let it cool before slicing and serving.

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
45g
Fat
7g
Protein
3g

Supplies

9x9 inch baking dish Mixing bowl Blender

Tools

Oven Spatula

Serving suggestions

Serve the Panamanian Corn Cake with a dollop of whipped cream or a sprinkle of powdered sugar on top.

Tips & tricks

For a twist, try adding a handful of raisins or chopped nuts to the batter for extra texture and flavor.

Cost

$8