Desserts > Chilean Cakes

Mote con Huesillo Cake Recipe

Ingredients with Measurements:
- 2 cups cooked mote (hominy)
- 1 cup dried peaches
- 1 cup sugar
- 1 cinnamon stick
- 1 tablespoon lemon juice
- 3 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract

Special equipment needed:
- 9-inch cake pan
- Blender or food processor
- Large mixing bowl
- Small saucepan

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with cooking spray or butter.

2. In a blender or food processor, blend the cooked mote until it forms a smooth paste.

3. In a small saucepan, combine the dried peaches, sugar, cinnamon stick, and lemon juice with 4 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the peaches are soft and the liquid has thickened. Remove from heat and let cool.

4. In a large mixing bowl, beat the eggs until light and fluffy. Add the mote paste and mix well.

5. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined.

6. Add the vegetable oil and vanilla extract to the batter and mix well.

7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

9. Once the cake has cooled, pour the cooled peach mixture over the top of the cake, spreading it evenly.

10. Serve the Mote con Huesillo Cake at room temperature or chilled.

Preparation time: 20 minutes
Cooking time: 1 hour
Preheat oven to 350°F (175°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 340
Fat: 13g
Carbohydrates: 52g
Protein: 5g
Sodium: 210mg
Sugar: 35g

Substitutions for ingredients:
- You can use canned peaches instead of dried peaches.
- You can use cornmeal instead of cooked mote.

- You can add chopped nuts or raisins to the batter for extra texture.
- You can use other fruits, such as apricots or plums, instead of peaches.

Tips and tricks:
- Make sure to blend the cooked mote until it forms a smooth paste to avoid lumps in the batter.
- If the peach mixture is too thick, you can add more water to thin it out.
- To make the cake more moist, you can brush it with a simple syrup made with equal parts sugar and water.

Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To serve the cake warm, microwave it for 10-15 seconds or heat it in the oven at 350°F (175°C) for 5-10 minutes.

Presentation ideas:
Serve the Mote con Huesillo Cake on a cake stand or plate, topped with extra peach mixture and a sprinkle of cinnamon.

Garnish the cake with fresh mint leaves or whipped cream.

Serve the Mote con Huesillo Cake with a cup of coffee or tea.

Suggested side dishes:
This cake is a dessert and does not require any side dishes.

Troubleshooting advice:
- If the cake is too dry, you can brush it with a simple syrup made with equal parts sugar and water.
- If the cake is too dense, make sure to beat the eggs until light and fluffy before adding the other ingredients.

Food safety advice:
Make sure to cook the dried peaches thoroughly to avoid any risk of foodborne illness.

Food history:
Mote con Huesillo is a traditional Chilean drink made with dried peaches and mote. This cake is a twist on that classic recipe.

Flavor profiles:
This cake is sweet and slightly tangy, with a hint of cinnamon.

Serving suggestions:
Serve the Mote con Huesillo Cake as a dessert after a traditional Chilean meal.

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Region: Chilean

Taste: Sweet, Fruity, Nutty, Moist