Recipe courtesy of Adriana Urbina
Torta Bejarana (Sweet Plantain Cake)
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 523
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 90
- Dietary Fiber
- 3
- Sugar
- 66
- Protein
- 10
- Cholesterol
- 95
- Sodium
- 322
- Total: 2 hr 30 min (includes cooling time)
- Active: 45 min
Ingredients
Papelón Syrup:
3 cups shredded papelón or piloncillo (from one 16-ounce block)
9 whole cloves
Cake Batter:
2 ripe plantains
4 tablespoons unsalted butter, melted and cooled slightly
5 tablespoons toasted sesame seeds
1 1/3 cups plain breadcrumbs
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
3 large eggs
1 cup crumbled or shredded white salted cheese, such as queso blanco
1/4 cup sweet red wine, such as Moscatel
Directions
- For the papelón syrup: Put the papelón, cloves and 2 1/2 cups water in a medium pot and bring to a boil. Lower the heat to medium and simmer until reduced by half, about 22 minutes. Strain the syrup; you should have about 2 cups. Set aside at room temperature until completely cooled (do not refrigerate).
- For the cake batter: Preheat the oven to 375 degrees F.
- Put the plantains in their skins on a baking sheet or directly on an oven rack and bake until very soft, about 30 minutes. Peel the plantains while still hot with the help of a clean kitchen towel. Set aside.
- Meanwhile, brush the bottom and sides of a 9-by-5-inch loaf pan with 1 1/2 teaspoons of the melted butter. Line the pan with parchment to cover the bottom and sides, then brush again with another 1 1/2 teaspoons butter. Add 3 tablespoons of the sesame seeds and 1 tablespoon of the breadcrumbs to the pan and gently tilt, tap and shake the pan to coat the bottom and sides with the seeds and crumbs. Set aside.
- Add the baking soda, allspice, cinnamon, eggs, reserved plantains, 1 cup of the papelón syrup and the remaining breadcrumbs, melted butter and sesame seeds to a stand mixer and beat on medium speed until the plantains break down completely and the batter is very well combined and almost completely smooth, 5 to 6 minutes. Add the cheese and wine and beat until just combined.
- Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, 1 hour to 1 hour and 15 minutes. Allow to cool in the pan.
- Remove the cake from the pan and drizzle with the remaining 1 cup papelón syrup before serving.
Cook’s Note
Refrigerate for up to 4 days in an airtight container.