Venezuelan Torta de Jojoto, anyone? Look no further if searching for the most delicious and creamy sweet corn pudding. Today, I’m sharing my delicious Torta de Jojoto, a gluten-free, sweet, and savory dessert that may be served as breakfast or snack. Did I say bingo?
Note: This post is sponsored by NESCAFÉ® CLÁSICO™, both trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland. As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.
Why you’ll adore this Torta de Jojoto?
Firstly, it’s simplicity at its best. Blend the ingredients and bake until you achieve a golden brown hue on your corn pudding. Did I say easy?
Additionally, it’s not only mouthwateringly delicious but also packed with protein and gluten-free. The icing on the cake? This Torta de Jojoto (fresh corn cake) balances sweet and savory.
If you’re from Venezuela and want to introduce your American friends to the wonders of our Venezuelan Cuisine, this is a great start. Conversely, if you’re American and aiming to impress your Venezuelan guests with a homemade delight, this is the way to go! Bring it to a Friendsgiving or Thanksgiving gathering, and you’ll succeed!
We are all made of corn
Nine years ago, when I started this blog, I aimed to introduce my new family in the United States to Venezuelan Cuisine and the flavors of my culture and gastronomic heritage.
You cannot imagine my happiness when NESCAFÉ® CLÁSICO™, a brand I grew up with, asked me for a recipe to pair a good cup of coffee. The recipe had to be related to my Hispanic heritage, specifically our flavorful Venezuelan Cuisine.
Immediately, this Torta de Jojoto came to my mind. It’s made of corn, an ingredient present in the many cuisines of Latin America that is also very appreciated in the US. After all, as the ancient Popol Vuh —the Book of Creation of the Central American K’iche people— says, we are all made of corn.
Corn is America’s crop, from Canada to the Argentinian Patagonia. In Venezuela, corncobs are called mazorcas de maíz. When the mazorcas are fresh and tender, we call them “jojotos” and use them to make cachapas, cachapas de hoja, crema de jojoto and this superb torta de jojoto.
The Olympus of the Venezuelan desserts
Along with our torta de queso, torta de auyama, and the so yummy torta de plátano, this torta de jojoto belongs to the same Olympus of the Venezuelan sweet and savory desserts. The common denominator is that these three recipes are prepared with fresh white cheese.
It reminds me of two other simple yet delicious Venezuelan desserts: our tres leches cake and torta de pan.
Our soft and creamy Torta de Jojoto is a cousin of the Mexican pan de elote and the arepa Dominicana. The Dominican arepa is a dessert from the Dominican Republic, unrelated to our Venezuelan arepa, that we eat instead of bread.
Our torta de jojoto differs from my beloved American cornbread, omnipresent on the Thanksgiving dining table. Cornbread is made with cornmeal and is drier and not as sweet as our moist torta de jojoto with its pudding consistency.
How to Make Venezuelan Torta de Jojoto
- Preheat your oven: Start by setting your oven to 350˚F.
- Prepare the pan: Lightly coat a springform pan with baking spray.
- Blend the ingredients: In a blender, combine your liquid and dry ingredients: fresh corn kernels, white cheese, eggs, heavy cream, sugar, salt, and baking soda. Process until you achieve a smooth, slightly liquid batter. You can complete this step using an immersion blender or a food processor.
- Pour and settle the batter: Transfer it to the prepared pan, spreading it evenly. Use a spatula or cuchara de madera (wooden spoon) if needed. To remove any trapped air bubbles, gently shake the pan thrice.
- Bake the cake: Place the pan on the center rack of the oven. Bake for approximately 55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Cooling down: Once baked, remove the cake from the oven and let it rest on a metal cooling rack for about an hour.
- Serve: Finally, carefully remove the cake from the springform pan, cut into desired slices, and serve.
Substitutions
- You can substitute fresh corn kernels with frozen or canned corn.
- You can substitute heavy cream with whole milk. I would suggest adding unas cucharadas de mantequilla derretida (melted butter).
- You can also use leche condensada (sweetened condensed milk) to substitute heavy cream and sugar.
- I’ve heard about using coconut milk instead of heavy cream, but I haven’t tried it.
- You can substitute sugar with monk fruit.
Serving suggestions
You can enjoy this corn pudding warm, at room temperature, or chilled. I love having torta de jojoto for breakfast and as a nutritious snack with a good cup of Nescafé.
What I like the most about Nescafé is how easy it is to make a cup of coffee and its bold coffee flavor. Not to mention its aroma that perfumes my days. It tastes and smells like family. And because it was my mom’s coffee choice, for me, Nescafé is home. Simply!
How to store torta de jojoto
This cake will last up to a week if refrigerated in an airtight container.
The best Venezuelan Torta de Jojoto Recipe
The following is my torta de jojoto recipe. I hope you like it as much as we do. Thanks for subscribing to my YouTube channel and visiting my Amazon store.
Venezuelan Torta de Jojoto – Gluten-Free Corn Pudding
Ingredients
- 3 cups fresh corn about 4 shelled cobs
- 1 ½ cup fresh white cheese cut into pieces
- 2 eggs
- ½ cup of cream
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- Baking spray
Instructions
- Preheat oven to 350˚F.
- Spray an springform pan with baking spray.
- Pour all the ingredients into the vase of a blender and process until a uniform and slightly liquid batter forms.
- Pour the batter into the pan, distribute evenly with a spatula and shake the mold three times to let the air out.
- Bake in the oven center rack for 55 minutes or until a toothpick in the center of the cake comes out dry.
- Remove from the oven and let cool for an hour on a metal rack.
- Unmold and serve.
Video
Nutrition
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