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Instant Pot
28 minutes8 servingsalmond flour

Corn Bundt Cake

By Ana Rodriguez

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8 Servings

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28 Minutes

Corn Bundt Cake
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Recipe Details

Total Time: 28 Minutes

Cooking Technique: Baking

Cuisine: Mexican

Yield: 8 Servings

Ingredients

  • 1 cup sweet corn
  • 1 can sweetened condensed milk
  • 1 cup almond flour
  • ½ cup gluten free oats
  • ½ cup (100 g) melted butter + to grease mold
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp Vanilla
  • all-purpose flour to flour the mold
  • Powdered sugar or powdered

INSTRUCTIONS

  1. Blend all the ingredients and pour into a pre-greased and floured mold. We recommend using the Instant Vortex Round Cake Pan.
  2. Be careful not to fill more than ¾ of the mold because the cake will puff up.
  3. On the Instant Vortex control panel, press Bake and then set time to 25 Minutes and temperature to 350ºF (175ºC). Press Start.
  4. Once Add Food appears on the display, remove the basket and put the mold in. Put the basket back in the Instant Vortex.
  5. When done, let cool and unmold. Sprinkle with confectioner’s sugar.

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Ana Rodriguez

Ana Rodriguez

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