The Almond Sweet Corn Cake is a dessert that is currently being offered at Peco’s Bill’s Tall Tall Inn and Cafe during Mickey’s Not-So-Scary Halloween Party at the Magic Kingdom. This party takes place on select nights through October 31, 2022. This is a dessert that is sweet and has subtle corn flavors that pair with its brown butter for a unique fall treat. It can be decorated with white chocolate and candy corn to make it even more festive!
This unique dessert can also be replicated at home. Disney has shared the recipe so that this magical dessert can be made from the comfort of one’s own kitchen. Keep this in mind though, it is not a quick recipe. The batter needs to rest for 8-12 hours so that the flavors and texture can develop. This recipe also is unique in that it calls for brown butter, which does take a little longer than simply melting butter. However, the darker color and the richer, nuttier flavor of the brown butter make it worth the extra effort!
Below is the recipe for the Almond Sweet Corn Cake. Give it a shot and then share how it turned out in the comments below! Happy Halloween!
Almond Sweet Corn Cake from Mickey’s Not-So-Scary Halloween Party – Geek Eats Disney Recipe
Servings: 4
Notes
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.
Ingredients
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
Instructions
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 whites 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.
How did your Almond Sweet Corn Cake turn out? Did it bring the culinary magic of Mickey’s Not-So-Scary Halloween Party to life in your kitchen? Share your thoughts, opinions, and experiences in the comments below!
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