MEXICAN SWEET CORN & CAJETA LAVA CAKES
60 Min
8-10 Portions
Medium level
Ingredients
For sweet corn cakes:
4 cups corn kernels
¼ cup milk
2 ½ cups all-purpose flour
1 tbsp baking powder
A pinch salt
1 cup unsalted butter, cubed and at room temp
1 ½ cups granulated sugar
1 large egg
A splash of Vainilla Molina
For filling & topping:
1 ½ cups frozen cajeta
Powdered sugar, for dusting
Directions
1. Freeze cajeta for 3 hours before making recipe. This will give it a firmer consistency, and make it easier to use as a filling.
2. Blend corn kernels with milk for 3 minutes, or until smooth. Set aside.
3.In a bowl, combine flour, baking powder and salt. Set aside.
4. In a separate bowl, beat butter and sugar until creamy and smooth.
5. Add an egg and a splash of Vainilla Molina. Mix until well combined.
6. Add blended corn mixture to butter mixture and beat until combined. Gradually add dry ingredients and continue mixing until fully incorporated and smooth, with no lumps.
7. Thoroughly grease your individual molds and fill each one about ¼ full with corn batter.
8. Place 1–2 tbsp frozen cajeta in center of each one.
9. Cover with more corn batter until each mold is about ¾ full, then smooth the tops.
10. Bake in a preheated 350°F oven for 15 min.
11. Remove from oven and let cool for 5 min before carefully removing from the molds.
12. Serve in a plate, dust with powdered sugar and enjoy!
Recommended for you
Give your creations a professional touch
