Heart-Healthy Pastel de Elote
Delight in the wholesome goodness of this *Heart-Healthy Pastel de Elote*, a light and airy Mexican sweet corn cake with a nutritious twist. Made with fresh corn kernels, whole wheat flour, and naturally sweetened with honey, this recipe swaps out traditional butter and refined sugar for heart-smart ingredients like extra virgin olive oil and creamy Greek yogurt. A hint of cinnamon and vanilla adds warm, aromatic flavors, while beaten egg whites create a delicate texture that melts in your mouth. Perfect as a guilt-free dessert or an indulgent snack, this pastel de elote is baked to golden perfection in just under an hour. It’s a delicious treat you’ll love sharing with family and friends, all while staying true to your health-conscious lifestyle.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels
- 4 large egg whites
- 0.5 cup whole wheat flour
- 0.25 cup extra virgin olive oil
- 0.5 cup plain Greek yogurt
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lightly greasing it with olive oil and lining the bottom with parchment paper to prevent sticking.
In a food processor, blend the fresh corn kernels until smooth. Transfer the blended corn to a large mixing bowl.
In a separate bowl, beat the egg whites until frothy, using a hand mixer or a whisk. Set aside.
To the blended corn, add the whole wheat flour, olive oil, Greek yogurt, honey, vanilla extract, baking powder, cinnamon, and salt. Mix until the ingredients are well incorporated.
Gently fold the beaten egg whites into the corn mixture, ensuring not to deflate them. This will help keep the cake light and airy.
Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack before serving.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 105.1 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2837 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
