Almond Sweet Corn Cake Recipe- A Fun Halloween Treat at Magic Kingdom Park
As some of you may know, the culinary team at Disney is always baking up some amazing treats for all the holiday seasons. And the treats at Mickey’s Not So Scary Halloween Party is no different. Over at Pecos Bill’s Tall Tale Inn and Café, the Almond Sweet Corn Cake is capturing the sweet tooth of guests! It may look like corn, but it’s cake! Take a look at how to make it.
ALMOND SWEET CORN CAKE from Pecos Bill Tall Tale Inn & Cafe at Magic Kingdom Park
Makes 4 Cakes
ALMOND SWEET CORN CAKE
- 10 tablespoons butter
- 7 egg whites
- 1/2 cup powdered sugar
- 3/4 cup almond flour
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons corn extract
- 1 teaspoon yellow food coloring
- 1 cup white chocolate melting discs
- Yellow food coloring
- Orange food coloring
- Candy corn
FOR ALMOND SWEET CORN CAKE:
- Melt butter in 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. Leave one bowl white. 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.
The batter rests in the refrigerator for 8-12 hours to allow time for the flavors and texture to develop. The recipe calls for brown butter, which takes a few minutes longer than melting butter. The darker color and the nuttier, richer flavor of the brown butter are always worth the extra time it takes to make brown butter.
Let us know how it comes out!
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