If you would ask me which is my favourite Mexican dessert or cake, I wouldn’t hesitate one bit in answering “Pastel de Elote”! Since I arrived in Mexico 4 years ago, I have fallen in love with it. Every time I see it in a restaurant menu, I want to order it and I would if it wasn’t for my husband begging me to be more original. I can’t help it really! I love the richness of the flavour, the moistness and I always want to compare and taste different versions.
This was not my first pastel de elote or corn cake but I had been looking for a more unique recipe. The addition of seeds and nuts as topping provides a nice crunchiness, adds to the flavour and is also healthy. Although the recipe asks for condensed milk, no more sugar is added. Moreover, it is such an easy recipe that takes little time to make. I had friends over and it was a big success, everyone loved it. It is a moist, delicious cake, and it is usually served with Rompope which is a Mexican liqueur similar to eggnog and made with eggs, milk and vanilla.
Pastel de Elote
(Adapted from a recipe by the Mexican Pastry chef Paulina Abascal)
Seeds and nuts topping:
- 3 tbsp sesame seeds ( I used half white, half black)
- 3 tbsp toasted Amaranth seeds
- 4 tbsp walnuts, chopped
- 4 tbsp slivered almonds with skin
- 2 tbsp butter
- 1 tbsp flour
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 2 cups white corn
- 1 1/2 cups yellow corn
- 1 can condensed milk (397 g/14 oz)
- 4 eggs
- 3/4 cup corn oil
- 2 tbsp vanilla extract
- Rompope (optional)
- In a bowl, mix well all the seeds and nuts with the butter and the flour. Set aside.
- Preheat the oven to 180º C/350º F. Line a 24 cm/9 inch round baking pan with butter and dust it with flour. You can also use a 20 cm/8 inch square baking pan instead.
- Sift the flour and baking powder into a big bowl.
- Pour into an electric blender the two types of corn, condensed milk, eggs, corn oil and the vanilla extract. Blend all the ingredients until smooth and creamy. Pour the liquid batter into the flour and baking powder dry batter. Mix well without overworking it.
- Pour the batter into the pan, sprinkle with the seeds and nuts topping and bake for 45 minutes or until baked (when a toothpick inserted in the middle comes out clean) and slightly golden. Due to the high altitude here it took 1 hour to be ready.
- Remove, let it cool down a bit and serve it with rompope if desired. My husband liked it so much that he even said I can make this Pastel de Elote as often as I want!