Blissful Corn Torte

  • Yield 12 servings
  • Prep 15 minutes
  • Cook 40 to 45 minutes

This gluten-free cake uses rice flour, popular in Mexico for making vegetable tortes, and fresh corn, perfect for this time of year.

Blissful Corn Torte
© Penny De Los Santos.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
8 eggs, separated, room temperature
3/4 cup rice flour
1 tablespoon baking powder
1/2 cup heavy cream
4 cups fresh corn kernels
1 cup whole milk
1 teaspoon coarse salt
Powdered sugar, optional

Instructions

  1. Preheat oven to 350F. Butter a 13 x 9-inch baking dish.
  2. Beat butter with an electric mixer on high speed until creamy. Add granulated sugar and beat until fluffy. Reduce speed to low and add egg yolks, one at a time, beating until well blended.
  3. Combine rice flour and baking powder. Alternately add flour mixture and heavy cream to butter mixture, a little at a time, beating until well mixed.
  4. Place corn kernels and milk in a blender or food processor and pulse until roughly puréed. Add to butter mixture and beat until well combined, scraping down sides of bowl as needed.
  5. Place egg whites and salt in another large bowl. Beat, with clean beaters, until stiff peaks form. Gently fold a fifth of the egg whites into the butter mixture until blended. Fold in remaining egg whites, taking care not to deflate them. Batter may look streaky.
  6. Pour batter into prepared pan. Bake 40 to 45 minutes, until torte is springy to the touch and lightly browned. Let cool slightly.
  7. Cut into squares and serve warm, room temperature, or cold.  Sprinkle powdered sugar on top, if using.

Recipe excerpted from Pati’s Mexican Table © 2013 by Pati Jinich. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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