Pastel de Elote (Mexican Sweetcorn Cake)

• 90 g Unsalted butter
• 60 g Plain flour
• 2 tsp Baking powder
• ½ tsp Fine sea salt
• 500 g Sweet corn kernels
• 250 ml Whole milk
• 3 Egg
• 120 g Caster sugar
• 2 tsp Vanilla extract

1. Heat the oven to 180°C (355°F). Grease a 20 cm cake tin with a little of the unsalted butter.
2. Melt the remaining unsalted butter and set aside to cool slightly. In a small bowl, whisk together the plain flour, baking powder and fine sea salt.
3. Add the sweet corn kernels and whole milk to a blender and blend until mostly smooth, with a little texture left. Tip into a mixing bowl.
4. Whisk in the eggs, caster sugar, vanilla extract and the melted butter until well combined. Fold in the flour mixture just until you no longer see dry flour.
5. Pour the batter into the prepared tin and bake for 45 to 55 minutes, until the top is lightly golden and the centre is just set with a slight wobble. A skewer should come out with a few moist crumbs rather than wet batter.
6. Leave to cool in the tin for 10 minutes, then slice and serve warm for the soft, custardy crumb. If serving later, warm slices briefly before eating.

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