Dessert

Torta de Plátano: Moist Plantain Cake with Citrus Mojo Glaze

Original name: Torta de Plátano (Plantain Cake)

Prep

20 mins

Cook

45 mins

Servings

CubanMediumDessertVegetarianGluten FreeDairy Free

About this dish

Torta de plátano is a beloved Caribbean cake made with ripe plantains, offering a natural sweetness and moist crumb. This version, inspired by Cuban flavors, includes a citrusy mojo glaze that cuts through the richness.

Perfect for dessert or a sweet snack with coffee.

Ingredients

UK and US measurements are both included for every recipe.

ripe plantains (about 3 large)

fruit

600 g

Imperial: 1.3 lb

almond flour

grain

200 g

Imperial: 2 cups

large eggs

protein

coconut oil, melted

fat

60 ml

Imperial: 1/4 cup

fresh orange juice

liquid

60 ml

Imperial: 1/4 cup

baking soda

spice

1 tsp

salt

seasoning

1/2 tsp

ground cinnamon

spice

1 tsp

vanilla extract

other

1 tsp

orange zest

fruit

1 tbsp

Method

Preheat and prepare

5 minutes

Preheat oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan with coconut oil and line the bottom with parchment paper.

Peel and mash plantains

5 minutes

Peel the ripe plantains and place them in a blender or food processor. Blend until smooth. Set aside.

Whisk wet ingredients

3 minutes

In a large bowl, whisk together the eggs, melted coconut oil, orange juice, and vanilla extract until well combined.

Combine dry ingredients

2 minutes

In another bowl, mix the almond flour, baking soda, salt, and cinnamon.

Make the batter

5 minutes

Add the mashed plantains to the wet ingredients and mix well. Then fold in the dry ingredients until just combined. Do not overmix.

Bake

45 minutes

Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and glaze

10 minutes

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While cooling, prepare the mojo glaze by whisking together 2 tablespoons orange juice, 1 tablespoon honey (or agave), and 1 teaspoon orange zest. Drizzle over the cooled cake.

Equipment

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Nutrition facts

420 kcal

Calories

6 g

Protein

28 g

Carbohydrates

21 g

Fat

4 g

Fiber

180 mg

Sodium

Tips

Use very ripe plantains with black spots for maximum sweetness and moisture. Underripe plantains will result in a drier, less flavorful cake.
For a more intense citrus flavor, add an extra tablespoon of orange zest to the batter.
You can.
You can also substitute lime zest for a sharper note.
If you don't have almond flour, you can use a gluten-free all-purpose flour blend, but the texture will be slightly different. Start with 1 1/2 cups and adjust as needed.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving.

Serving suggestions

Serve as a dessert with a dollop of whipped coconut cream or a scoop of vanilla ice cream.
Pair with a strong cup of Cuban coffee for a classic afternoon treat.
Dust with powdered sugar and garnish with fresh orange slices for an elegant presentation.
Enjoy as a breakfast cake with a side of fresh fruit.

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Recipe by

Rafael Alvarez

Specialises in Cuban cuisine

Rafael makes ropa vieja with flank steak and a mojo sauce. He shreds meat like a therapist.

Describe yourself in three words: Shredded, citrusy, mojo-dojo.