Name: Pan De Elote/ Mexican Sweet Corn Cake with Caramel Sauce recipe by Swathy Nandhini at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: Corn kernels 1 cup; Wheat flour 1 and 1/4 cup; Condensed milk 1/2 cup; Sugar 1/4 cup; Oil / Melted butter 1/2 cup; Milk 1 cup; Baking Powder 1 tsp; Baking Soda 1/2 tsp; Vanilla / Strawberry essence 1 tsp; Salt 1/2 tsp; Cherries for garnishing; For the Caramel Sauce:; Sugar 1 cup; Water 1/4 cup; Fresh cream 1/2 cup; Butter 2 tsp

ABOUT Pan De Elote/ Mexican Sweet Corn Cake with Caramel Sauce RECIPE

Mexican sweet corn cake is soft, moist and has the fresh flavour of corn. This is a delicious dessert served in many restaurants in Mexico after meal. The original recipe is made with eggs, I have tried it without eggs and slightly modified the recipe. The taste will be mild and chunky due to the corn kernels. I have prepared two layered cake and served it pouring caramel sauce at top which adds to the taste and flavour.

Ingredients Serving: 10

Corn kernels 1 cup
Wheat flour 1 and 1/4 cup
Condensed milk 1/2 cup
Sugar 1/4 cup
Oil / Melted butter 1/2 cup
Milk 1 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Vanilla / Strawberry essence 1 tsp
Salt 1/2 tsp
Cherries for garnishing
For the Caramel Sauce:
Sugar 1 cup
Water 1/4 cup
Fresh cream 1/2 cup
Butter 2 tsp

Instructions

Preheat the oven to 180° C. Line a baking tray with parchment paper and grease it with butter. (I have used 2 small tins to make the layers.)
Take wheat flour in a bowl and add the baking powder, baking soda and salt. Mix everything together.
Add corn kernels to the mixer and pulse until it's chunky. Transfer it to a mixing bowl.
Then add oil, condensed milk, sugar and essence ( I have added strawberry essence). Mix everything until the sugar dissolves and everything is combined well.
Now add wheat flour to the wet ingredients and mix it gently. Add milk and stir to get a thick batter in pouring consistency. Pour this batter into the greased pan and bake for 40-45 minutes or until the inserted toothpick comes out clean.
Allow it to cool in a wire rack. Meanwhile the caramel sauce can be prepared.
Heat sugar and water in a non-stick pan. Cook it in a medium flame until the sugar dissolves and becomes slight brown in colour. Then add butter and stir until the butter melts. Add cream and stir with a whisk until it starts to bubble.
The caramel sauce is ready. Remove it from the flame and pour the sauce over the cake arranged in layers.
Garnish with cherries on top and relish the delicious caramel corn cake.
Serve it with salted caramel sauce.

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