Mantecada (Colombian corn cake) is one of those Colombian recipes that you can make in no time at all whenever you have a craving for something sweet. Even though the recipe is more popular in Bogotá, I have also seen it in other Colombian cities, and that’s why so many people have requested it over and over.
The first time I made it I asked my mom if she remembered what mantecada tasted like and she swore up and down that she didn’t because she had never had it, something I knew was not true and that she simply had forgotten. It wasn’t until after she took her first bite that she automatically said “Oh yeah, I remember now!” And ended up having several pieces.
Some people like to add aguardiente or rum to the cake batter but I prefer to make it without alcohol. You can also serve it with jam and coffee or hot chocolate, but I love serving it with a nice glass of milk.
- 1½ cups (210g) all purpose flour
- ½ cup (75 g) cornmeal
- 1 tsp baking powder
- Pinch salt
- 1 cup (200 g) white granulated sugar
- 1 cup butter (226 g), softened
- 5 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tbsp aguardiente or rum (Optional)
- ⅓ cup (80 ml) milk
- Pre-heat your oven at 350ºF (180ºC).
- In a medium bowl, mix the flour, cornmeal, baking powder and salt. Set aside.
- Cream the butter and sugar in a mixing bowl. Then add the eggs one at a time followed by the vanilla extract and aguardiente or rum. Now, add ½ the amount of the dry ingredients and mix until incorporated. Slowly add the milk until it’s well blended. And finally, add the last amount of the dry ingredients. Make sure to scrape the sides of the bowl to make sure that all the flour gets mixed in the batter.
- Pour the batter into a prepared 9×13 inch (23×33 cm) baking pan and bake for 30-35 minutes or until a knife inserted in the center comes out clean.
- Let the cake cool off on a wired rack before serving.