Mickey’s Not-So-Scary Halloween Party is currently taking place at Magic Kingdom Park on select nights through Oct. 31. The talented culinary teams have created some delicious Halloween-themed treats and eats for the party, which can all be found in our Foodie Guide. One of the most intriguing menu items is the Almond Sweet Corn Cake from Pecos Bill’s Tall Tale Inn and Café.
Upon first glance, you might ask yourself, “Is this cake or is it corn?” It really does look like corn on the cob! After testing (and tasting) this recipe, I can confirm that it is a dessert – and it’s a delicious one at that! The cake texture is perfect, it’s not too sweet and the subtle corn flavor pairs well with the brown butter to make a unique fall treat. Decorating the cake with white chocolate and candy corn makes this even more festive for the fall season!
It’s your lucky day because we’re sharing the recipe with you! Plan ahead on this one as 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. Now, let’s get to the full recipe.
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
TOPPING
- 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.
FOR TOPPING:
- 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.
Note: 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!
