Lovely Corn Cake- Torta de Choclo
Road trips in Colombia are really fun. You almost have to be on diet for few weeks before the trip, so you can try the different food that you will find on the road. This corn cake reminds me of the cakes that my mom used to buy on the road when we were going to Bogota from Bucaramanga. My mom is a cake lover, so of course she would buy a 12″, cake with some other goodies and eat them on the drive.
If you decide to make this corn cake you will find that it is sweet, fluffy, and delicious. Easy recipe that you will get to enjoy with just few steps.
Try it!
Details
12 servings
15 minutes
30 minutes
420 KCal
Print
Ingredients
1 1/2 Cups of Butter
1 1/2 Cups Granulated Sugar
2 Large Eggs (At Room Temperature)
1 large Egg Yolk (At Room Temperature)
1/2 Cup Yellow Cornmeal
1 Cup All-Purpose Flour
1/4 Tsp Baking Soda
1/2 Cup Coconut Milk
1 Tsp Vanilla Extract
1 Cup of Raisins
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Directions
- Preheat oven to 350 F
- Using the high speed setting on a mixer, beat together the butter and sugar for about 5 minutes, or until fluffy.
- add the eggs, egg yolk and mix using on medium speed.
- On low speed, add the yellow corn meal, all purpose flour, and baking soda. Mix well.
- Continue mixing and add coconut milk, vanilla extract, vanilla bean, and raisins.
- Spray the baking pan or add butter and flour around to avoid the mantecada from sticking.
- Bake for 30 minutes or after knife is clean when inserting it in the baked cake.
- Let it cool for few minutes and enjoy!
