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One of my favorite cakes lately has been Sweet Corn Cake. It is a popular cake in Costa Rica and Alex, whose mom comes from Costa Rica, learnt it from her. It is very easy to make. We make it on Sunday morning and have it later with our afternoon coffee. It is quite sweet so it goes well with black tea or coffee.
- 1 can sweet corn
- 3 eggs
- 100 grams/ 0.4 cups butter
- 3 tablespoons Maizena corn starch
- 3 teaspoons baking powder
- 250 grams/ 1 cup sweetened condense milk
- almond flakes
Preheat oven to 175 degrees C (350 degrees F). Grease a tart pan. Put all ingredients in a blender and blend well to achieve smooth batter. Pour batter into the prepared pan. Sprinkle with almond flakes. Bake for 50 to 60 minutes in the preheated oven.
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(version without almond shavings)