Magic Kingdom is hosting Mickey’s Not-So-Scary Halloween Party on certain nights until October 31 and the Almond Sweet Corn Cake at Pecos Bill’s Tall Tale Inn and Café is one of the most interesting things on the menu.
At first glance, you might wonder whether this is cake or corn. It looks exactly like corn on the cob. After trying this recipe and tasting it, I can say for sure that it is a dessert and a tasty one at that. The texture of the cake is just right, it’s not too sweet, and the subtle corn flavor goes well with the brown butter to make a unique fall treat. Adding white chocolate and candy corn to the top of the cake makes it even more fall-themed.
Today is your lucky day because we’re going to give you the recipe. Plan ahead, because the batter needs to sit in the fridge for 8–12 hours so that the flavors and texture can develop. Browning butter takes a few more minutes than melting butter, which is what the recipe calls for. The extra time it takes to make brown butter is always worth it because of its darker color and nuttier, richer flavor. Now, here’s the whole recipe.
Almond Sweet Corn Cake - Pecos Bill’s Tall Tale Inn and Café - Adventureland
FOR ALMOND SWEET CORN CAKE:
Melt butter in a small saucepan over medium-low heat, swirling occasionally for 5 minutes.
Once butter foams and begins to brown, pour butter and solids into a small bowl. Cool for 15 minutes.
Whip egg yolks in the bowl of an electric mixer fitted with a whisk attachment for 20 seconds; set aside.
Combine powdered sugar, almond flour, all-purpose flour, baking powder, and salt in a mixing bowl and whisk to combine. Add reserved egg whites, corn extract, and yellow food coloring and whisk to combine. Stir in brown butter.
Cover and refrigerate batter 8-12 hours before baking.
Preheat oven to 400°F. Spread 1/2 cup batter into four 7.3-inch silicone corn molds. Place molds on baking sheet and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and remove from molds.
Cool completely before decorating.
Melt white chocolate in a microwave-safe bowl according to package instructions.
Evenly divide melted white chocolate among 3 bowls.
Add desired amount of yellow and orange to remaining bowls to make yellow and orange icing to match candy corn.
Drizzle each cooled cake with all 3 colors of white chocolate and decorate with candy corn.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant’s version
The Almond Sweet Corn Cake is only available during Mickey’s Not-So-Scary Halloween Party. If you are not able to make it to the party, you can serve this dessert at your own fall or Halloween-themed party!
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