Corn Cake

Lora Robinson, Karen Kierzek and Vicky Kuefler prepared this authentic Venezuelan dessert for the special event their parish hosted June 22. Torta de Jojoto turns out more like a bar than what we would refer to as “cake.” It creates its own crust on both the top and bottom while the middle remains moist.  CJK

Corn Cake

(Torta de Jojoto)

(Photo courtesy of Karen Reker)

1 (14.75 oz.) cream style corn

3 eggs

1/2 cup butter

2 tbsp. flour

1 tbsp. vanilla

1 cup sugar

1/2 cup milk

Powdered sugar for dusting

Grease and flour an 8 x 8-inch pan. Preheat oven to 350°F.

Mix cake ingredients together. Pour mixture in prepared pan. Bake at 350°F for one hour. Sprinkle powdered sugar over the cake after it has cooled slightly and again right before serving. 

The cake can be served hot or cold.

Yield: 8 servings

A note from Lora: I’ve found that we tend to refrigerate foods more here than they do in Latin and South America. I did not refrigerate the batches I made and found that it remained crisper than those that were refrigerated after baking.

A note from Carol: Lora, Karen and Vicky baked six-and-a-half batches of this appealing Venezuelan treat to serve around 100 people.