El Torito Sweet Corn Cake(1)

El Torito Sweet Corn Cake(1), â–ºDokumenty, E-book

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El Torito Sweet Corn CakeRecipe By : El Torito Restaurant, CaliforniaServing Size : 12 Preparation Time :0:30Categories : Breads CopycatMexicanAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/4 cup butter or margarine2 tablespoons shortening1/2 cup masa harina3 tablespoons cold water10 ounces corn kernels3 tablespoons cornmeal1/4 cup sugar2 tablespoons whipping cream1/4 teaspoon baking powder1/4 teaspoon saltMy favorite, and well worth the effort. Masa harina comes in a bag likeflour and can be found with the flour in most supermarkets. It's the flourto use for corn tortillas. The recipe doubles easily and turns out well witheither of the two methods provided. -- Ann Weeks, Corona Method two is themoist scoop we usually get at the restaurant. -- patH-----Place butter and shortening in mixer bowl and whip until soft; continuewhipping until fluffy and creamy. Add masa gradually while mixing; add watergradually and mix thoroughly.Place corn kernels in blender or food processor fitted with metal blade;coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar,whipping cream, baking powder and salt in large mixing bowl; mix quickly.Add masa mixture and mix lightly, just until blended. Pour into greased8-inch-square baking pan. Cover with foil.Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has afirm texture.Method 2: Place pan in a larger pan and pour boiling water half way up corncake pan. Bake at 350 degrees 40 to 50 minutes, checking water level andadding more boiling water, if necessary. When cooked through, remove corncake pan from water.Let cooked cake stand at room temperature for few minutes before cuttinginto squares or using a small ice cream scoop to serve.Makes 10 to 12 small servings. Store leftovers in the refrigerator. [ Pobierz całość w formacie PDF ]

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