Best Torta Cebuana – Filipino Recipe

Cebu Torta Cake is quite a popular mini cake in the Visayas and all of Cebu. If you haven’t got the Torta molds you can use a big deep muffin tin, greased and lined. Torta’s in Cebu are special cakes consist of  “ Tuba ” or coconut liquor, as the leavening agent. They cook it in a clay oven. But this is a simplified recipe but still taste as good as the classic recipe.

 

 

 

Ingredients

1 2 egg yolks

1 cup coconut juice

1 cup sugar

1 teaspoon fennel seeds or 1 star anise

2½ cups all-purpose flour

2 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter at room temperature

1/4 cup oil

1/2 cup evaporated milk

1/2 cup sweetened condensed milk

 

 

Instructions

Line molds with paper liners and set aside.

 

Whisk egg yolks until smooth.

Preheat your oven at 350F.

Boil the coconut juice and sugar over a low heat for 6 minutes and add in the fennel seeds or star anise and set aside to cool.

In a bowl, sift over flour, baking powder and salt together until well mixed and set aside.

In a mixing bowl cream the butter until smooth and pale and add in the egg yolks and mix for a minute.

Add the oil, coconut syrup and condensed milk while continuously mixing.

Lastly add the flour mixture and whisk until incorporated but don’t over beat the batter.

Pour the batter into the prepared molds.

Bake in a preheated oven at 350F for about 18-25 minutes or until toothpick inserted comes out clean.

Let it cool just enough you can handle it, then brush with butter lightly on top and sprinkle with  sugar on top and serve.