Pan de Elote Recipe - Great British Chefs

Step 1

To make the caramel, reduce the goat's milk down with the sugar over a medium heat for 2–3 hours until thick and caramelised. Set aside until ready to serve

Step 2

Preheat the oven to 170°C/150°C fan and butter 6 10cm diameter round cake pans

Step 3

Mix all the dry ingredients in a large bowl, then add to a food processor with the corn, milk and eggs and blend together. Continue mixing and gradually add the melted butter, a little at a time, until the mixture is very smooth

Step 4

Pour the cake mixture into the prepared cake pans and bake in the preheated oven for 40-45 minutes. To check if the cake is cooked, insert the tip of a knife or skewer in the centre; if it comes out clean, then the cake is cooked

Step 5

Leave the cake to cool in the pan for 20 minutes, then remove from the pan and leave to cool completely

Step 6

Serve warm with ice cream and caramel sauce and garnish with flours. This cake tastes best when freshly made, but it will keep for up to 3 days in the fridge and can be reheated to serve