Torta de Arroz con Elote (Rice and Corn Cake)

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Category : Breads

Recipe : Torta de Arroz con Elote (Rice and Corn Cake)

Serve this unusual quick bread as a side dish for a brunch or light supper. It's lovely
for mid-afternoon with Mexican Hot Chocolate.

Makes 8 servings

3/4 cup rice flour*
2 teaspoons granulated sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 medium poblano pepper, roasted, peeled, seeded and diced (see Roasting Fresh
Chile Peppers)
3 ounces extra-sharp cheddar cheese, shredded
1 tablespoon grated Parmesan cheese
1/2 cup fresh or frozen corn kernels (see Preparing Fresh Corn)
1/2 cup egg substitute
2 tablespoons skim milk
1 tablespoon + 1 teaspoon corn oil
2 egg whites, at room temperature

Preheat oven to 350oF. Adjust oven racks to divide oven into thirds. Spray 8"
springform or round cake pan with nonstick cooking spray.
In large bowl, combine flour, sugar, baking powder and salt. Add pepper and
cheddar and Parmesan cheeses; toss to combine. Set aside.
In food processor or blender, combine corn, egg substitute, milk and oil; with on-
off motion, pulse processor until mixture is coarsely ground. Add corn mixture to
flour mixture; stir just until combined.
In medium bowl, with electric mixer on high speed, beat egg whites until stiff but
not dry; fold into corn mixture. Transfer mixture to prepared pan; bake 30-35
minutes, until toothpick inserted in center comes out clean. Transfer pan to wire
rack; cool 10 minutes. Remove cake from pan; serve warm or at room temperature.

EACH SERVING (1/8 OF CAKE) PROVIDES: 1/2 Fat, 1/4 Vegetable, 3/4 Protein,
1/2 Bread, 25 Optional Calories

PER SERVING: 150 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 348
mg Sodium, 16 g Total Carbohydrate, 1 g Dietary Fiber, 7 g Protein, 150 mg Calcium

* Rice flour is available in health food stores and some Asian groceries.