Ireland AM
Ireland AM

Catch up on Virgin Media Player

Mexican Style Corn Cake

Sat, 17 October 2020

Mexican Style Corn Cake

Chef Lily Ramirez-Foran, from Picado Mexican Cookery School joins us in the AM kitchen this morning making Mexican Style Corn Cake

 

INGREDIENTS

250 grams All purpose Flour

2 tablespoons Baking Powder

250 grams Fresh Corn Kernels OR frozen corn kernels (Frozen Corn Kernels will be used for this live recipe)

250 mls full fat Milk

175 grams Caster Sugar

125 grams Butter, room temperature

4 eggs, room temperature

1 teaspoon Mexican Vanilla Extract

 

METHOD:

  1. Start by sifting the flour and baking powder and set them aside.
  2. Take the corn kernels and place them in the blender and add the milk. Blend them into a smooth pulp and set aside.
  3. Cream the butter and the sugar together until they're light and fluffy, about 5 minutes in the stand up mixer. Once they're creamed, add the eggs one at a time and whisk in between.
  4. Add the mixture of the blended corn and milk from the blender to the mix.
  5. Pour the corny batter into a well greased 20 cm tin.
  6. Bake the cake in a preheated oven at 200 degrees for 45 to 55 minutes, or until the cake is golden brown and a cake taster or toothpick comes out clean.
  7. Cool the cake for 5 minutes before turning it into a cooling rack.
  8. You can dust it with a little bit of icing sugar if you want or serve it with a little bit of creme fraiche and some berries.

More Food

Easter Leg Of Lamb

Easter Leg Of Lamb

Thu, 28 March 2024

Chef: Edward Hayden

View More.

Vegan Oreo Cheesecake

Vegan Oreo Cheesecake

Wed, 27 March 2024

Chef: Paul Knapp

View More.

Rhubarb Crumble

Rhubarb Crumble

Mon, 25 March 2024

Chef: Catherine Leyden

View More.

Beef Strips Flatbread And Rocket Salad

Beef Strips Flatbread And Rocket Salad

Sun, 24 March 2024

Martin O’Donnel

View More.

Brunch Bruchetta

Brunch Bruchetta

Sat, 23 March 2024

Charlo Clarke

View More.