Snacks & baking
Cuscatlecos de maíz (corn cuscatleco cake)
Soft corn cakes from the Cuscatlán region, flavoured with anise and often topped with fresh cheese. Eaten at breakfast or as a snack, warm or cold.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Nutrition facts
782 kcal per serving
- Protein
- 15.4 g
- Carbohydrates
- 95 g
- of which sugars
- 36.9 g
- Fat
- 36.4 g
- of which saturated fat
- 21.5 g
- Fiber
- 5.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 180 °C and butter a round tin about 20 cm wide.
- Blend the corn kernels with the milk until you have a fairly smooth purée.
- In a bowl, beat the butter and sugar until pale, then add the eggs one at a time.
- Add the corn purée, flour, baking powder, anise and a pinch of salt. Mix without overworking the batter.
- Fold in the crumbled fresh cheese, pour into the tin and smooth the top.
- Bake for 30 to 35 minutes, until a skewer inserted in the centre comes out dry. Let it cool slightly before turning out and cutting.
Variations and tips
Sweet version. Add a spoonful of crème fraîche and dust with icing sugar when serving.
Using what's easy to find. If you don't have fresh corn, use a tin of sweet corn, drained and blended with the milk.
More ideas
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El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
El Salvador
Original Ecomely recipe.