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Torta de jojoto
Torta de jojoto: moist fresh-corn cake with butter and eggs
On the highways between Caracas and the Llanos, roadside stalls sell cachapas, cheese and wedges of torta de jojoto: a moist, golden cake made from blended fresh corn (jojoto), butter, eggs and sugar, with a texture somewhere between sponge and pudding. Make it in late summer when sweetcorn is fresh. The common mistake is cutting it hot; it seems underdone until it cools and sets. Chef's tip: scrape the cobs with the back of the knife after cutting off the kernels, to catch the sweet milky juice.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 1 ⅓ lb fresh sweetcorn kernelsfrom about 5 cobs
- 3 eggs
- 3 ½ oz buttermelted, plus a little for the tin
- 4 oz sugar
- ½ cup whole milk
- 1 ⅜ oz cornflour
- 2 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
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Method
0/5 doneStep 1: Heat the oven to 350°F. Butter a 22 cm round tin and line the base with baking paper.
5 minStep 2: Blend 1 ⅓ lb fresh sweetcorn kernels, 3 eggs, 3 ½ oz butter, 4 oz sugar, ½ cup whole milk and 1 tsp vanilla extract until fairly smooth, with a little texture left.
3 minStep 3: Add 1 ⅜ oz cornflour, 2 tsp baking powder and 1 pinch salt and blend for a few seconds to combine. Pour into the tin.
2 minStep 4: Bake for 45–50 minutes, until golden, risen and a skewer in the centre comes out clean.
50 minStep 5: Cool in the tin for at least 30 minutes before turning out and slicing.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torta de jojoto take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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