Corn Bundt Cake

By: Ana Rodriguez

Corn Bundt Cake
cuisine icon Cuisine
Mexican
cuisine icon Duration
28 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
28 minutes, 8 servings, almond flour, baking, baking powder, can sweetened condensed milk, eggs, flour to flour the mold, gluten free oats, instant vortex, melted butter + to grease mold , mexican, powdered sugar or powdered, sweet corn, vanilla

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