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Torta de Yuca con Cajeta y Plátano

A recipe from Honduras.

🇭🇳 HondurasbreakfastlunchstreetFooddinner
Torta de Yuca con Cajeta y Plátano

Nutrition (per serving)

480Calories
18 gProtein
45 gCarbs
22 gFat
14 gSugar
1000 mgSalt

Ingredients

  • 2 large pieces Yuca
  • 1 cup Cajeta
  • 1 cup Mashed banana
  • 1/2 cup Granulated sugar
  • 2 tbsp Confectioners' sugar
  • 1 tsp Vanilla extract
  • 2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter
  • 2 Eggs
  • 1 cup Powdered milk

Method

  1. Peel and grate the yuca and place it in a large bowl.
  2. In a separate bowl, whisk together the cajeta, mashed banana, granulated sugar, confectioners' sugar, and vanilla extract until well combined.
  3. Add the dry ingredients to the cajeta mixture and whisk until just combined.
  4. Add the melted butter and eggs to the mixture and whisk until smooth.
  5. Add the powdered milk to the mixture and whisk until smooth.
  6. Pour the batter into a greased 9x13-inch baking dish and smooth the top.
  7. Bake in a preheated oven at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the torta cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.