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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Sweet corn, creamy condensed milk, warm cinnamon, fresh lime, and glossy cajeta turn a simple blender batter into a golden Mexican cake with caramelized edges and a soft, tender center. 🌽

Ingredients

• Sweet corn cake 🌽
• 🌽 300 g sweet corn kernels, thoroughly drained (2 cups / 10.6 oz)
• 🥛 180 g sweetened condensed milk (½ cup + 1 tbsp / 6.3 oz) dairy
• 🥚 2 large eggs egg
• 🧈 60 g unsalted butter, melted and slightly cooled (¼ cup / 2.1 oz) dairy
• 🌾 100 g all-purpose flour (¾ cup + 1 tbsp / 3.5 oz) gluten
• 🌽 40 g fine cornmeal (⅓ cup / 1.4 oz)
• 🥄 6 g baking powder (1½ tsp / 0.2 oz)
• 🌿 1 tsp ground cinnamon
• 🍦 1 tsp vanilla extract
• 🍋 Finely grated zest of 1 lime
• 🧂 ¼ tsp fine sea salt
• Cajeta drizzle 🍯
• 🍯 80 g cajeta or dulce de leche (¼ cup / 2.8 oz)
• 🥛 15 ml whole milk (1 tbsp / 0.5 fl oz) dairy
• 🌿 1 small pinch ground cinnamon
• To finish 🍽️
• 🍯 Extra cajeta
• 🍋 Fresh lime zest
• 🌿 Ground cinnamon
• 🌽 Toasted corn kernels, optional

Preparation

• 1 Prepare the air fryer pan 🔥 Use a round 16 cm cake pan that fits comfortably inside the air fryer basket. Line the bottom with baking paper and lightly grease the sides with butter.
• 2 Reserve some corn 🌽 Set aside approximately 60 g of the corn kernels. They will be folded into the batter later to give the finished cake small, juicy pieces of corn.
• 3 Blend the corn mixture 🌀 Place the remaining corn, condensed milk, eggs, melted butter, and vanilla in a blender. Blend for 30–40 seconds until mostly smooth but still slightly textured.
• 4 Combine the dry ingredients 🧾 In a medium bowl, whisk together the flour, fine cornmeal, baking powder, cinnamon, lime zest, and salt until evenly combined.
• 5 Make the batter 🥣 Pour the blended corn mixture into the dry ingredients. Fold gently with a spatula until no dry flour remains. Stir in the reserved corn kernels without overmixing.
• 6 Fill the pan ✨ Pour the batter into the prepared pan and smooth the surface. Tap the pan gently against the work surface two or three times to release large air pockets.
• 7 Preheat the air fryer 🔥 Preheat the air fryer to 160°C (320°F) for 3 minutes. Carefully place the filled cake pan in the center of the basket.
• 8 Air fry the cake 🍰 Air fry at 160°C (320°F) for 22–25 minutes. Avoid opening the basket during the first 18 minutes so the center can rise and set properly.
• 9 Check the center ✨ Insert a toothpick into the middle of the cake. It should come out with a few moist crumbs but no wet batter. Air fry for another 2–3 minutes if necessary. 🔟 Rest the cake 🌿 Remove the pan from the air fryer and leave the cake inside for 10 minutes. Run a thin knife around the edge, then carefully transfer the cake to a serving plate.
• 10 Prepare the cajeta drizzle 🍯 Mix the cajeta, milk, and cinnamon until smooth and pourable. Warm it briefly if necessary, but do not make it excessively hot or thin.
• 11 Finish and serve 🍽️ Drizzle the warm cajeta over the slightly warm cake. Finish with fresh lime zest, a light dusting of cinnamon, and toasted corn kernels if using. Slice and serve warm or at room temperature.

Timing details

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Estimated values per serving.

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