Torta De Platano Maduro Ripe Plantain Cake
Delight your taste buds with Torta de Plátano Maduro, a luscious and aromatic ripe plantain cake that captures the essence of tropical comfort food. This easy-to-make dessert combines naturally sweet, ripe plantains with a touch of cinnamon and vanilla for a warmly spiced flavor profile. Moist and tender with a hint of buttery richness, this cake gets its light, fluffy texture from a perfectly balanced batter of all-purpose flour, eggs, and baking powder. Optional raisins add delightful bursts of sweetness, making each bite irresistible. Perfect for family gatherings, brunches, or as a unique dessert, this Latin American-inspired treat is best served warm or at room temperature. With minimal prep and a bake time of just 50 minutes, this plantain cake is a must-try for anyone looking to explore the magic of ripe plantains beyond traditional fried recipes!
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Recipe Information
Ingredients
- 4 whole ripe plantains
- 6 tablespoons unsalted butter
- 0.5 cup granulated sugar
- 3 whole eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
- 1 as needed cooking spray or butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with cooking spray or butter, then set it aside.
Peel the ripe plantains and cut them into chunks. Use a blender or food processor to puree the plantains into a smooth consistency. Set aside.
In a medium bowl, cream the unsalted butter and granulated sugar together until light and fluffy, using a hand mixer or whisk.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the pureed plantains and vanilla extract, mixing until well combined.
In a separate bowl, combine the all-purpose flour, baking powder, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk. Mix until there are no lumps, but do not overmix.
If using raisins, gently fold them into the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for at least 15 minutes in the pan. Then transfer it to a wire rack to cool completely.
Slice and serve the Torta De Platano Maduro warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 523.5 g | 190% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 275.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 299 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5101 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
