Ninja Foodi Baking: Pastel de Elote
Man this quarantine is getting boring. I recently moved so now I'm in an apartment without an oven. A buddy of mine gave me a Ninja Foodi for a house/apartment warming gift, and he says it's the shit. I've mostly been using it for beans, rice, and stews but it can be used to bake as well. Essentially it's a convention oven, but a tiny one, so most recipes need to be tweaked just a tad to fit inside this bad boy.
Pastel de elote or Pan de elote is a cake made using fresh sweet corn o hominy (a white, super starching corn found in mexico). I chose to use yellow corn because that's what I like. This cake is almost like a custard, it's dense, eggy and sweet. While baking, it will grow a little but not as much as a tradicional flour cake.
Theres no need for a Ninja Foodi to make this recipe. Double the recipe amounts and bake it in a 9x13" baking pan for about 50 to 60 minutes.
Ninja Foodi Baking: Pastel de Elote (Corn Cake)
Makes 8 servings.
- 65 gm / ½ cup flour, all purpose
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 3 ears of corn
- 3 eggs
- 90 gm / 3 oz. butter, melted
- 250 gm / 9 0z. condensed milk
- 90 ml / ⅓ cup sour cream, full fat
- 5 ml / 1 tsp vanilla extract
* First make sure all your ingredients are room temperature, if some of the ingredients are cold, this could affect the baking time.
1. Start by mixing our dry ingredientes together. In a large bowl, mix together using a whisk flour, baking powder, salt and cinnamon. Set aside.
2. Using a serrated and a bowl with an inverted ramekin. Cut the kernels off the ears of corn, scrapping afterwards to get as much as you can out.
3. In a blender, blend together the corn kernels and eggs. After blended you should still see a bit of chunks from the corn kernels, that's what we're going for. Pour into a medium sized bowl.
4. In the corn egg mixture, whisk in the melted and cooled butter, condensed milk, sour cream, and vanilla extract. Then add the wet to dry, and mix until full incorporated.
5. In a Ninja Foodi, line with foil then butter the Cook & Crisp basket. (Or use the multi-purpose pan on the reversible rack if you have it.)
6. Pour in your corn cake batter, and set on the Bake/Roast for 35-45 minutes at 160C / 325F.
7. Allow to cool before removing from the baking pan. I enjoy this best cold, but feel free to serve this while its still warm, dusted with icing sugar or topped with cajeta and more condensed milk. ¡Buen provecho!