Sweet Corn Cakes with Pineapple syrup
Corn Flour Patties Stuffed with Black Beans and Potato (Gorditos)
Ecuadorian Potato Patties (Llapingachos)
I don’t know what it is, perhaps some subliminal message sent to me via Sponge Bob Squarepants, or the fact that I have only a two-burner hot plate for cooking, but I have patties on my brain. First I made Gorditos stuffed with potato and black beans, then I made Ecuadorian potato patties, called “Llapingachos,” and today big fat corn cakes with fresh pineapple syrup. Sauces and salsa are an easy-to-make accompaniment.
The Gorditos reminded me a little of tamales, and with Christmas upon us, I thought it would be fun to make a sweet cake in the same manner. I intended to stuff them with little bits of pineapple, but figured Max would like them better without fruit pieces inside. I opted instead, to make a pineapple syrup with sugar, lime zest and juice. Of course there is no microzester here in Condolandia, so I resorted to using a paring knife – oh, the things we take for granted!
Pineapple Syrup:
- 1 cup chopped pineapple
- zest and juice from one lemon or lime
- 1/2 cup sugar
- splash of water
Simmer on the stove for a few minutes until the syrup starts to thicken.
Dough:
- 4 cups Maseca tortilla flour
- About 5 cups warm water
- 3/4 cup sugar
- 2 tsp. baking powder
- canola oil in a bowl for finger dipping
Directions: Mix the dry ingredients in a bowl, and add water until the dough is soft and doesn’t break apart.
Forming Sweet Corn Cakes
Take a ball of dough about the size of your palm and flatten it out. Once the fat tortilla is formed, place it on a dry skillet on medium heat and cook until browned. Turn it and brown the other side as well. The gorditas take quite a long time to cook, so it’s not a bad idea to keep them warming in the oven until they are all prepared. They reheat easily in the microwave as well.
Vegetarian Perspective 