Torta De Choclo Colombian Style Corn Cake Recipes

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PASTEL DE CHOCLO - CORN CAKE



Pastel de choclo - corn cake image

Martin Morales' recipe for this Peruvian sweetcorn, feta and olive side dish is adapted from his book, Ceviche

Provided by Good Food team

Time 2h

Number Of Ingredients 9

2 large eggs
500g frozen sweetcorn , defrosted
75g butter , melted and cooled
2 tsp cornflour
1 ½ tbsp baking powder
1 tbsp granulated sugar
oil , for greasing
100g feta , cut into small cubes
25g Botija Peruvian or Kalamata olives , sliced

Steps:

  • Heat oven to 120C/100C fan/gas 1/2. Grease a 20 x 20cm cake tin and line with baking parchment. Separate the eggs. Put the yolks in a food processor or blender with the sweetcorn and blitz to a rough purée. Tip the blended mixture into a large bowl and stir in the butter, cornflour, baking powder, sugar and 1/2 tsp salt. Mix thoroughly.
  • Whisk the egg whites until they have reached the stiff peak stage. Gently fold the egg whites into the corn mixture using a large metal spoon until completely incorporated, keeping as much air in the mixture as possible.
  • Spread the corn batter over the base of the tin with a spatula. Sprinkle over the cubes of cheese and push them into the mixture so they are almost completely covered.
  • Cook for 1 hr 45 mins until firm and golden and shrinking slightly from the sides. Remove from the oven and leave to cool for at least 15 mins before cutting into chunks and serving, scattered with olives. Leftovers will keep in the fridge until the next day.

Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 3.1 milligram of sodium

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