Guatemalan Corn Cake

Guatemalan Corn Cake Recipe | Delicious Cake Made with Corn and Pudding

Region / culture: Guatemala | Preparation time: 10 minutes | Cooking time: 55 minutes | Servings: 8

Introduction

Guatemalan Corn Cake, also known as "Pastel de Elote," is a traditional dessert that is popular in Guatemala. This sweet and moist cake is made with simple ingredients like corn, cake mix, and pudding mix, creating a delicious treat that is perfect for any occasion.

History

The origins of Guatemalan Corn Cake can be traced back to indigenous Mayan cuisine, where corn was a staple ingredient in many dishes. Over time, this recipe has evolved to include modern ingredients like cake mix and pudding mix, creating a unique and flavorful dessert that is loved by many.

Ingredients

1 yellow cake mix (do not follow ingredients on box)
1 package of vanilla instant pudding mix
4 eggs
0.5 cup of vegetable oil
1 (8.5 oz (241 g)) can of cream-style corn, mashed and strained, then add milk to corn to make one cup
1 tsp of vanilla

How to prepare

Mix all ingredients on medium speed for 2 minutes.
Pour the mixture into a greased and floured bundt or tube pan.
Bake at 350°F (177°C) for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes, then remove it from the pan.
Let it cool completely and, if desired, dust with powdered sugar.

Variations

Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Mix in some chopped nuts or dried fruit for added texture and flavor.
Drizzle the cake with caramel or chocolate sauce for an extra indulgent touch.

Cooking Tips & Tricks

Make sure to mix the ingredients thoroughly to ensure a smooth and even batter.

- Grease and flour the pan well to prevent the cake from sticking.

- Check the cake regularly while baking to avoid overcooking.

- Let the cake cool completely before serving to allow the flavors to develop.

Serving Suggestions

Serve Guatemalan Corn Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Mixing the ingredients thoroughly and baking the cake at the right temperature are key to achieving a moist and delicious Guatemalan Corn Cake.

Ingredient Substitutions

You can use fresh or frozen corn kernels instead of canned corn for a fresher flavor. You can also use a different flavor of pudding mix for a unique twist on this classic recipe.

Make Ahead Tips

Guatemalan Corn Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 1 month.

Presentation Ideas

Serve Guatemalan Corn Cake on a decorative platter or cake stand for a beautiful presentation. Dust the cake with powdered sugar or top it with fresh berries for a pop of color.

Pairing Recommendations

Guatemalan Corn Cake pairs well with a cup of coffee or tea for a delightful afternoon treat. You can also serve it with a glass of milk or a scoop of ice cream for a more indulgent dessert.

Storage and Reheating Instructions

Store Guatemalan Corn Cake in an airtight container at room temperature for up to 3 days. To reheat, simply microwave a slice for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Guatemalan Corn Cake contains approximately 250 calories.

Carbohydrates

Each serving of Guatemalan Corn Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Guatemalan Corn Cake contains approximately 12 grams of fats.

Proteins

Each serving of Guatemalan Corn Cake contains approximately 3 grams of proteins.

Vitamins and minerals

Guatemalan Corn Cake is a good source of vitamin A and iron.

Alergens

This recipe contains eggs and may contain gluten.

Summary

Guatemalan Corn Cake is a delicious dessert that is relatively low in calories and a good source of carbohydrates and fats.

Summary

Guatemalan Corn Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and moist texture, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Guatemalan Corn Cake. It was many years ago, when I was just a young girl living in a small village nestled in the lush mountains of Guatemala. My grandmother, Mama Rosa, was known throughout the village for her delicious traditional Guatemalan dishes, and she was always eager to pass on her culinary knowledge to me.

One day, as I watched Mama Rosa carefully grind the corn kernels into a fine masa, I asked her how she learned to make such a delectable treat. She smiled warmly and began to tell me the story of how she acquired the recipe for Guatemalan Corn Cake.

"It all started many years ago," Mama Rosa began, her eyes sparkling with memories. "I was just a young bride, eager to impress my new husband with my cooking skills. One day, while visiting the local market, I came across an elderly woman selling freshly made corn cakes. The smell wafting from her stall was simply intoxicating, and I knew I had to learn how to make them myself."

Mama Rosa explained that she struck up a conversation with the woman, who was more than happy to share her recipe for Guatemalan Corn Cake. Mama Rosa watched intently as the woman demonstrated each step, from grinding the corn to mixing in the sugar and spices. She was amazed at how simple the process was, yet the end result was a mouthwatering cake that was both sweet and savory.

After mastering the recipe, Mama Rosa began to make Guatemalan Corn Cake for special occasions and family gatherings. It quickly became a favorite among our relatives and friends, who would eagerly line up for a slice of the delicious cake. Mama Rosa's reputation as a talented cook grew, and soon she was known throughout the village as the Corn Cake Queen.

As Mama Rosa shared her story with me, I could see the pride and joy in her eyes. She had passed on the recipe to me, just as her mentor had done so many years ago. I couldn't wait to try my hand at making Guatemalan Corn Cake and carry on the tradition in our family.

I followed Mama Rosa's instructions carefully, grinding the corn kernels into a fine masa and mixing in the sugar, spices, and a touch of butter. The aroma that filled the kitchen as the cake baked in the oven brought back memories of my childhood in Guatemala, and I knew I had captured the essence of Mama Rosa's beloved recipe.

When the Guatemalan Corn Cake was finally ready, I proudly presented it to my family. The looks of delight on their faces as they took their first bite filled me with a sense of accomplishment. The cake was a hit, just as it had been all those years ago when Mama Rosa first learned the recipe.

As I sat down to enjoy a slice of Guatemalan Corn Cake with my family, I couldn't help but feel grateful for the culinary traditions that had been passed down through generations. The recipe for this delicious cake had traveled from a small village in Guatemala to our home, where it would continue to be cherished and enjoyed for years to come.

I am proud to carry on the legacy of Mama Rosa and her famous Guatemalan Corn Cake. With each bite, I am transported back to my childhood in Guatemala, surrounded by the sights, sounds, and flavors of my heritage. And as I share this recipe with my own children and grandchildren, I know that Mama Rosa's spirit lives on in every delicious slice of corn cake.