Peruvian cuisine is renowned for its unique ingredients and bold, delicious flavors, and this holds true for their desserts as well! In this recipe, we'll explore Peruvian Pastel de Choclo Dulce—a sweet and moist cake made from corn, milk, sugar, and eggs. Discover more about this versatile and beloved sweet treat and how you can make it at home.
What is Peruvian Sweet Pastel de Choclo?
When we talk about Pastel de Choclo, it's important to specify which version we're referring to. While "Pastel de Choclo" often refers to a savory corn pie, our focus here is on "Pastel de Choclo Dulce," a sweet corn cake.
Pastel de Choclo Dulce is a traditional and moist cake made from corn, or "choclo," as it's known in Peru. Grown in the Andes region, the corn is peeled and mashed into a puree and mixed with milk, sugar, eggs, butter, vanilla extract, and raisins, resulting in a moist and moreish cake that is a favourite among Peruvians.
Typically made in a circular mould similar to that used for Crema Volteada, Pastel de Choclo Dulce can be enjoyed as a dessert, mid-afternoon snack, or even for breakfast, usually served with coffee or tea. Its sweet, vanilla flavours make it a hit with both adults and children, solidifying its place as one of Peru's most popular cakes.
What is the Savoury Version of Pastel de Choclo?
Corn is used to make both sweet and savoury versions of this Peruvian dish. The savoury version typically includes a filling of ground beef, garlic, onions, olives, hard-boiled eggs, and cheese.
This hearty dish is also popular in Chile, where they use a similar but slightly more complex "pino" filling. The Chilean version often includes basil in the corn mixture, giving it a distinct flavor.
History of Pastel de Choclo
While the savoury version has clear ties to both Peru and Chile, the sweet version represents a more localized Peruvian tradition. Corn, or "choclo" in Quechua, has been grown in the Andes Mountains for thousands of years. It is a revered ingredient that forms the basis of various dishes, such as "Humitas" and "Pepian de Choclo," and is a common side dish in many Peruvian meals.
With the arrival of the Spanish in the 16th century, new culinary techniques and ingredients like sugar, milk, and spices were introduced to the region. These additions led to the evolution of the corn-based dish into the delicious sweet cake that is enjoyed today.
How to make Sweet Pastel de Choclo
Ready to make a delicious Peruvian-style sweet Pastel de Choclo? Follow the steps below!
Ground the Corn: Using a food processor or blender, add the corn and evaporated milk, blending until you achieve the desired texture.
Mix the Ingredients: In a separate bowl, beat the eggs and sugar together for around 8-10 minutes. Next, add the melted butter, vanilla essence, and the corn mixture.
Sieve Flour: Sieve the flour and baking powder into the bowl, mixing everything together well.
Add Spices: Incorporate optional flavourings such as cinnamon, aniseed, and raisins for added depth.
Bake the Cake: Pour the mixture into a round mould and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes.
Allow to Cool and Serve: Once baked, let the cake cool and serve with an optional dusting of icing sugar.
Peruvian Corn Cake Recipe
For a visual guide to making this delicious Peruvian Corn Cake, watch the video below.
Peruvian Corn Cake Ingredients
420 gr of fresh corn
160 gr of sugar
240 gr of plain flour
Pinch of baking soda
2 teaspoons vanilla essence
Raisins to taste
2 medium eggs
80 gr unsalted butter
2 teaspoons of anise
60 ml evaporated milk
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