Pastel de Choclo Corn Cake

Ingredients

• 4 ears, or 450 g kernels (3 cups)choclo or sweetcorn
• 250 g (2 cups)plain flour
• 1½ teaspoonsbaking powder
• 57 g (¼ cup), meltedunsalted butter
• 180 ml (¾ cup)evaporated milk
• 150 g (¾ cup)sugar
• 3eggs
• 75 g (½ cup)raisins
• 1 teaspoonstar anise
• A pinchsalt

Instructions

1. 1

   Prepare the corn

   Remove the leaves from the corn and rinse the cobs. Hold each cob upright on a chopping board and carefully slice downwards with a sharp knife to cut off the kernels. Turn the cob and repeat until all the kernels are removed; do the same with the remaining cobs.

2. 2

   Prepare the tin

   Heat the oven to 160°C (320°F). Grease a 20 cm metal ring tin and dust its inside with a teaspoon of plain flour.

3. 3

   Sift the flour

   Sift the plain flour and baking powder into a bowl. Melt the butter in the microwave for about 20 seconds.

4. 4

   Blend the liquids

   Put the eggs, melted butter and evaporated milk in a blender and blend for 1 minute until smooth. If the blender is too small or not powerful enough, divide the mixture into two equal batches.

5. 5

   Blend the corn

   Add the corn kernels and the liquid mixture to the blender. Blend for a couple of minutes, stopping while some corn pieces are still visible rather than making a completely smooth purée. If working in batches, repeat until all the liquid and kernels have been blended.

6. 6

   Combine the batter

   Pour the mixture into the bowl of an electric mixer and add the sugar. Gradually mix in the sifted flour and baking powder, along with the pinch of salt.

7. 7

   Add the raisins

   Once the ingredients are well combined, add the star anise and raisins. Fold them through carefully with a spoon.

8. 8

   Bake the cake

   Pour the batter into the prepared tin and bake at about 160°C for approximately 45 minutes.

9. 9

   Check and cool

   When the top is golden, carefully open the oven and test the cake with a toothpick. If it comes out dry, turn off the oven and remove the cake. Leave it to cool for about 90 minutes before taking it out of the tin.

10. 10

    Finish the cake

    If you like, decorate the cooled cake with a little powdered sugar.

What is pastel de choclo?

Pastel de choclo is a South American corn-based bake; in Peru, choclo refers to the large-kernel corn used in local cooking. This version is a sweet cake rather than a savoury pie, with sugar, raisins and star anise.

Blending the kernels only part-way keeps some of their texture in the crumb. The ring tin also gives the batter plenty of surface area to bake evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 6g protein, 41g carbs, 7g fat.

The corn, flour and sugar contribute most of the carbohydrates, while the eggs provide protein and the butter and eggs contribute fat. Serve a slice with fresh fruit and a modest amount of creamy topping to balance the plate.

Choosing and preparing the corn

Fresh corn: Cut the kernels from the cobs carefully, holding each cob firmly upright on a stable board. The recipe also allows 3 cups of kernels in place of 4 ears.

Texture: Blend the kernels until broken up but not completely smooth. Leaving small pieces gives the finished cake its characteristic corn texture.

Getting the batter right

Dry ingredients: Sifting the flour with the baking powder helps distribute the raising agent before it meets the liquid mixture. Add this mixture gradually to help avoid floury pockets.

Fold-ins: Stir the raisins and star anise through gently once the batter is combined. This helps spread the fruit without overworking the mixture.

How to tell when it is baked

Colour: The top should look golden after about 45 minutes at approximately 160°C. Oven performance can vary, so use the stated time as a guide rather than the only test.

Toothpick: Insert one into the cake when the surface is golden. It should come out dry; if batter clings to it, give the cake more time and check again.

Cooling and releasing the cake

Let the cake cool for about 90 minutes before removing it from the ring tin. This gives the crumb time to settle and makes it less likely to break when turned out.

A little powdered sugar is an optional finish. For the creamy topping suggested in the description, add it when serving rather than before storing.

Serving ideas

Serve slices as a dessert or alongside tea or coffee. A spoonful of cream or another creamy topping complements the cake's sweet corn and raisins.

For a more balanced plate, pair a modest slice with fresh fruit and keep any additional topping to a small spoonful.

Recipe notes & tips

• Use a stable chopping board and keep your fingers clear when cutting kernels from the cob.
• If your blender is small, follow the method's suggestion to work in two batches.
• Stop blending while some kernels are still visible for a more textured cake.
• Let the cake cool for the full 90 minutes before removing it from the tin.
• Dust with powdered sugar just before serving if you want a simple finish.

Variations

• Creamy topping: Add a spoonful of cream when serving.
• Cinnamon: Add a small pinch alongside the star anise for a warmer spice note.
• Citrus zest: Fold finely grated lemon or orange zest into the batter with the raisins.
• Dried fruit: Replace some or all of the raisins with another dried fruit, keeping the quantity similar.
• Fresh corn: Use kernels cut from 4 ears as directed, or use 3 cups of kernels.

Common mistakes to avoid

• Over-blending the corn: The cake loses its distinctive texture; stop while small kernel pieces remain.
• Crowding the blender: The mixture may not blend evenly; divide it into two equal batches if needed.
• Adding flour all at once: This can leave lumps; mix in the sifted flour gradually.
• Skipping the tin preparation: The cake may stick; grease the tin and dust it with a teaspoon of flour.
• Turning it out too soon: The warm cake can break; let it cool for about 90 minutes first.

How to store

Once completely cool, store the cake in an airtight container in the fridge for up to 4 days. Bring a slice to room temperature or warm it gently before serving; add any creamy topping just before eating.

Frequently asked questions