pastel de elote,Mexican corn cake

melted butter, to grease
500 g(3 cups) fresh corn kernels
395 gtin sweetened condensed milk
80 gbutter, melted
1 tspnatural vanilla essence or extract
4eggs, at room temperature
110 g(¾ cup) plain flour
2 tspbaking powder
½ tspsalt

Preheat oven to 180°C (160°C fan-forced). Brush a 9 cm x 21.5 cm loaf tin with the melted butter to grease and then line the base and two long sides with one piece of non-stick baking paper.

Combine the corn kernels, sweetened condensed milk, butter and vanilla in a food processor until almost smooth. Add the eggs and process briefly until just combined. Add the flour, baking powder and salt and process until just combined.

Pour the mixture into the lined tin. Bake in preheated oven for 60-65 minutes or until golden and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning onto a wire rack to cool

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