A Venezuelan Cake “Torta Burrera”
Jerry of Simply Sweet home invited me to this sweet event, thank you Jerry I am so honoured and happy for this invitation; I decided to make a Venezuelan cake that is so delicious and good.
200 gr papelón, grated.
125 ml water .
350 gr self raising flour.
1 teaspoon cinnamon powder.
¼ teaspoon clove powder.
1 tablespoon salt.
2 teaspoons baking soda.
100 gr unsalted margarine.
1 tablespoon vegetable shortening.
100 ml sweet wine. (like marsala, I used SanSon).
1 cup carrot, grated.
1- In a sauce pan place the papelón, water, salt, margarine, shortening, cinnamon, clove powder and boil until the papelón is melted and it has the consistency of a cough syrup. Let cool.
2- In a bowl place the syrup and the rest of the ingredients, whisk until it is homogeneous and all the ingredients are combined.
3- Pour the batter in a greased and floured cake pan or jelly roll, bake 180°C until an inserted knife comes out clean.
4- Let cool room temperature
Note1: We love to eat this cake with white cheese or as breakfast with coffee with milk.
Note2: papelón is cane sugar’s molasses boiled then it is poured in special molds to solidify, it has the shape of a cone or a rectangle (you can buy it in Latin American or Asian stores)
Note3: You can also use 1 cup of corn oil instead of margarine and shortening.