Sweet Corn Cake with Rompope

Elisa López
This traditional recipe for sweet corn cake with rompope is perfect for celebrating any occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
  • 8 ears corn, tender without cob
  • 8 eggs
  • 2 cups flour
  • 1 can condensed milk, sugared
  • 1/2 cans evaporated milk
  • 300 grams butter, at room temperature
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 cup sugar
  • 1 cup rompope
Preparation
1h
0 mins
Low
  • Preheat the oven to 180° Celsius.
  • Grease and flour a baking pan.
  • In a large bowl, beat the butter until fluffy, then gradually add the condensed milk, evaporated milk, corn kernels, and eggs.
  • Add the sifted flour and beat well.
  • Pour the mixture into the pan and bake for 30 to 40 minutes until a toothpick inserted in the center of the cake comes out clean.
  • Let cool.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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