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MEXICAN SWEET CORN CAKE WITH CARAMEL SAUCE

MEXICAN SWEET CORN CAKE WITH CARAMEL SAUCE

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55

Ingredients

Serves 5

  • Corn Kernels 1 cups

  • Wheat Flour 1 1/4 cups

  • Condensed Milk 1/2 cups

  • Sugar 1/4 cups

  • Oil/Melted Butter 1/2 cups

  • Milk 1 cups

  • Baking Powder 1 tsp

  • Baking Soda 1/2 tsp

  • Vanilla /Strawberry Essence 1 tsp

  • Salt 1/2 tsp

  • Cherries,for garnishing 5 nos

Directions

  • 01

    Preheat oven to 180° C. Line the baking tray with parchment paper and grease with butter. I have used 2 small tins for making layers.

  • 02

    Take wheat flour in a bowl and add baking powder, baking soda and salt. Mix everything together.

  • 03

    Add corn kernels to mixer and pulse until chunky. Transfer it to a mixing bowl.

  • 04

    Then add oil, condensed milk, sugar and essence ( I have added strawberry essence). Mix everything until the sugar dissolves and everything combined.

  • 05

    Now add wheat flour to the wet ingredients and mix gently. Add milk and stir to get a thick batter in pouring consistency.

  • 06

    Pour the batter into greased pan and bake for 40-45 minutes or until the inserted toothpick comes out clean.

  • 07

    Allow it to cool in wire rack. Meanwhile caramel sauce can be prepared.

  • 08

    Heat sugar and water in a non stick pan. Cook it in medium flame until the sugar dissolves and becomes slight brown.

  • 09

    Then add butter and stir until the butter melts. Add cream and stir with a whisk until it starts to bubble.

  • 10

    The caramel sauce is ready. Remove from flame and pour the sauce over the cake arranged in layers.

  • 11

    Garnish with cherries on top and relish the delicious caramel corn cake.

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