Sweet corn cake

This is an amazing cake, it is definitely in my top 3 favourite cakes. In Mexico it is called "Pastel de elote", and it is made of sweet corn.
It is a very delicious, moist cake and the best part is that because of the natural sugar of the sweet corn the cake is made with only 3 tbsp of sugar. If you are not on the sweet-side then you can use even less than 3 tbsp.

The trick is to use fresh or frozen sweet corn. Canned or already boiled corn doesn't work as you need the starch and sweetness of the fresh corn. I have used frozen sweet corn this time but as soon as the season for German sweet corn starts, August/September, I will use the fresh corn...cannot wait!

It took me a while to find a recipe that did not include the condensed milk. Somehow condensed milk has find a way into this cake, which is a bit strange considering how ancient the tradition of corn in Mexico is, and how short it has been since Nestlé conquered the continent with its condensed milk (La Lechera).

Anyway, I have found the recipe at Epicurious and have made some small changes. I did not use milk, I did not use food processor and to be able to bake the cake in my 1,3 litre baking pan I have reduced all ingredients by a fourth.

Pastel de elote serves 8

450 gr frozen or fresh sweet corn
3 eggs
1,5 dl + 2 tbsp cream
3 tbsp sugar
3 tbsp butter, soft
2 tbsp flour

1,5 tsp baking powder
1/2 tsp salt

Preheat oven to 175 C. Butter and flour a baking dish, mine holds 1,3 litres. If you have a food processor blend everything until almost smooth. Pour in the baking dish and bake for about 40 minutes. Let cool for about 30 minutes, cut and serve.

If you do not have a food processor, start with chopping the corn (see the picture). Beat the sugar and butter until pale and creamy, add eggs one by one, blend well, add cream, blend. Add flour, baking powder and salt. Blend everything, add corn, blend and bake.