Heart-Healthy Pastel de Elote
Indulge in the naturally sweet flavors of fresh corn with this Heart-Healthy Pastel de Elote, a lighter take on the traditional Mexican sweet corn cake. This wholesome recipe swaps out heavy ingredients for nutritious alternatives, featuring whole wheat flour, protein-packed Greek yogurt, and heart-friendly extra virgin olive oil. Lightly sweetened with honey and infused with the warm aroma of vanilla and cinnamon, this cake is as comforting as it is guilt-free. Beaten egg whites are gently folded into the batter for a perfectly moist and airy texture, while fresh corn kernels take center stage, adding rich flavor and natural sweetness. Ready in just one hour, this easy-to-make dessert is perfect for family gatherings or as a healthy treat for any occasion. Enjoy it on its own or with a dollop of Greek yogurt for a truly satisfying slice of goodness!
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Ingredients
- 4 cups fresh corn kernels
- 4 large egg whites
- 0.5 cup whole wheat flour
- 0.25 cup extra virgin olive oil
- 0.5 cup plain Greek yogurt
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lightly greasing it with olive oil and lining the bottom with parchment paper to prevent sticking.
Step 2
In a food processor, blend the fresh corn kernels until smooth. Transfer the blended corn to a large mixing bowl.
Step 3
In a separate bowl, beat the egg whites until frothy, using a hand mixer or a whisk. Set aside.
Step 4
To the blended corn, add the whole wheat flour, olive oil, Greek yogurt, honey, vanilla extract, baking powder, cinnamon, and salt. Mix until the ingredients are well incorporated.
Step 5
Gently fold the beaten egg whites into the corn mixture, ensuring not to deflate them. This will help keep the cake light and airy.
Step 6
Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack before serving.
Nutrition Facts
| Serving size | (1245.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1731.2 |
| Total Fat 68.9g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 12.2mg | 0% |
| Sodium 1426.1mg | 0% |
| Total Carbohydrate 256.4g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 105.1g | |
| Protein 60.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 203.1mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2836.7mg | 0% |
Source of Calories