Sweet Corn Cake

By: Julio César Ayca

Sweet Corn Cake
cuisine icon Duration
70 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
70 minutes, 8 servings, all-purpose flour, baking, baking powder, corn off the cob, eggs, evaporated milk, instant vortex, Julio César Ayca, light brown sugar, peruvian, raisins black or golden, vegetable oil

serving icon Servings
8 Servings
Ingredients
  • 1 ½ lb (650 g) corn off the cob
  • ½ cup (135 ml) evaporated milk
  • 1 ¼ cup (250 ml) vegetable oil
  • 1 ½ cups (300 g) light brown sugar
  • 5 eggs
  • 1 ¾ cups (230 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ⅔ cup (100 g) raisins black or golden
Instructions
  • Blend the corn, milk, oil, and sugar. Set aside.
  • Lightly beat the eggs, incorporate the blended mixture little by little, and mix well.
  • Add the sifted flour and baking powder and mix until all the ingredients are combined.
  • Pour mixture into two 8 x 5 in (20 x 5 cm) pans. Add raisins on top (line the pan with parchment paper or grease beforehand). (If you only have one pan, make half the recipe or make in two batches.)
  • On the Instant Vortex control panel, press Bake and then set time to 55 Minutes and temperature to 350˚F (180˚C).
  • Once Add Food appears on the display, place pans inside.
  • After the first 5 Minutes, lower the temperature to 230˚F (110˚C) and continue baking. Test with a toothpick if baked through (when the toothpick comes out clean, your bread is done).
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