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Corn cake (Pan de elote) This cake is very well known all over Mexico. In the area where I grew up, Azcapotzalco in Mexico City, you can find them at the local bakery, where the bakers have a funny way of cooking them in recycled sardine cans. I think that makes them a very special preparation. Also, I will say that using native Mexican corn gives the best flavour, but it is not always easy to find outside of Mexico. Sweet yellow corn is usually easier to fine, which has a lower starch content, but with this recipe you will still get a really good result. Makes 1 large cake, Serves 6-8 • 3 tbsp nixtamalized white corn flour (see Note below) or gluten-free flour • 10g baking powder • 130g caster sugar • 540g fresh corn, at room temperature • 30ml whole milk, at room temperature • 3 large eggs • 140g unsalted butter, melted, plus extra for greasing To serve: • vanilla ice cream • good-quality caramel sauce You will need: A 20cm/8” round cake pan 1. Preheat the oven to 170°C/150°C fan/Gas 3 and grease the round cake pan. 2. Mix all the dry ingredients in a large bowl, then add to a food processor with the corn, milk and eggs and blend together. Continue mixing and gradually add the melted butter, a little at a time, until the mixture is very smooth. 3. Pour the cake mixture into the prepared cake pan and bake in the preheated oven for 45-60 minutes. To check if the cake is cooked, insert the tip of a knife or skewer in the centre; if it comes out clean, then the cake is cooked. 4. Leave the cake to cool in the pan for 20 minutes, then remove from the pan and leave to cool completely. 5. Serve warm with ice cream and caramel sauce. This cake tastes best when freshly made, but it will keep for up to 3 days in the fridge and can be reheated to serve. Notes: I sometimes use frozen corn for this recipe, which works well as long as the corn is defrosted to room temperature, otherwise the mixture will separate if the corn is too cold. Nixtamalized corn flour is made from corn that has been treated with lime, making it easier to digest. It can be bought online. Cocina Mexicana by Adriana Cavita, published by Ryland Peters & Small (£22). Photography by Clare Winfield © Ryland Peters & Small. 85 priceless-magazines.com