Sweet Mexican Corn Cake (Pastel de Elote) with Sour Cream & Pineapple Jam. It’s time to add a tropical feeling to the winter season with some light, bright and breezy activities, acts of kindness and absolutely delicious pineapple recipes – enjoy.
Sweet Mexican Corn Cake (Pastel de Elote) with Sour Cream & Pineapple Jam
800g corn kernels (6 cobs)
2 x 395g sweetened condensed milk
1⁄2 cup milk
150g unsalted butter, melted
1 tbsp vanilla bean paste
1 tsp finely grated lemon rind
1 1⁄2 cups plain flour, sifted
1 tbsp baking powder
1⁄4 tsp sea salt flakes
1⁄2 cup thickened cream
250g sour cream
12 slices fresh Dole pineapple
(Makes 2 cups)
500g ripe Dole pineapple
1 cup orange juice
1 green apple, peeled and grated
3 cups caster sugar
- Preheat oven to 180°C (160°C fan forced). Line a lightly greased 20 x 30cm slice tin with baking paper with 2cm overhang.
- Place the corn, condensed milk, milk, butter, vanilla and lemon rind in a food processor; process until smooth. Add eggs, and pulse to combine. Add flour, baking powder and salt and combine. Pour into tin and bake for 1 hour or until a skewer inserted comes out clean. Cool in tin for 10 minutes. Place on a wire rack.
- To make the pineapple jam, core and chop Dole pineapplooe. Place in a heavy- based saucepan with orange juice and apple over medium heat. Cook, stirring, for 20 minutes, or until orange juice has evaporated. Add the sugar, increase heat to high and bring to the boil. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally until thick. Pour into a sterilised, 2-cup capacity jar.
- To serve, whisk cream and sour cream together to form stiff peaks. Top each sliced cake with cream, and serve with pineapple jam and sliced fresh Dole pineapple sprinkled with extra salt.
Store jam in the refrigerator for up to 2 months.