ELOTE BREAD IN A BLENDER

ELOTE BREAD IN A BLENDER  (EASY AND DELICIOUS)
Want a soft, moist elote cake with that irresistible homemade flavor? Then this recipe is for you — quick, uncomplicated and perfect to accompany a coffee.

Ingredients

4 cups of elote beans (approx. 5–6 medium elotes or 700–800 g; fresh or defrosted)

4 eggs

1 can of condensed milk (approx. 395–397 g)

1/2 cup melted butter (115 g)

1/2 cup milk or cream (120 ml)

1 cup wheat flour (125 g)

2 teaspoons baking powder (8–10 g)

1/4 teaspoon of salt

1 teaspoon vanilla essence (optional)

1/2 teaspoon cinnamon powder (optional)

Preparation

Preheat the oven to 180°C. Grease a round (22–24 cm) or rectangular (20×30 cm) mold. If you want to mould without problems, put baking paper on the base.

In a blender, add elote, milk or cream, condensed milk, eggs, melted butter and vanilla (and cinnamon if you choose to use it). Bleach from 1-2 minutes, until you get a homogeneous cream. You can leave little bits of elote for texture.

Add flour, baking powder and salt. Bleach only 10–15 seconds, just enough to integrate, avoiding over-beating so that the cake is soft.

Pour the mixture into the mold and give small taps against the table to remove large bubbles and level the surface.

Bake for 45–60 minutes at 180°C, until golden brown. Insert a chopstick: it should come out with wet crumbs but no liquid dough. If it burns very quickly, lightly cover it with aluminum foil in the last 10–15 minutes.

Let it rest 15–20 minutes before cutting, so the bread sits and doesn’t fall apart.