Torta de Maduro (Ripe Plantain Cake)

🧂 Ingredients

• 6 large Very ripe plantains(Look for plantains with black or very dark brown skin, indicating maximum sweetness and softness.)
• 200g White cheese(A mild, slightly salty white cheese like 'queso costeño' or 'queso campesino' is traditional. Mozzarella or a mild feta can be substituted if unavailable.)
• 3 large Eggs
• 100g Unsalted butter(Melted and slightly cooled.)
• 2-4 tablespoons Granulated sugar(Optional, adjust to taste depending on the sweetness of the plantains.)
• 1/4 cup All-purpose flour(To help bind the cake.)
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt

👨‍🍳 Instructions

1. 1

   Prepare the plantains: Peel the very ripe plantains and cut them into thick slices. In a large skillet, heat enough neutral oil (like vegetable or canola) over medium-high heat. Fry the plantain slices for about 5-7 minutes per side, or until they are deeply golden brown and very soft, almost mushy. Drain them on paper towels to remove excess oil.

   ⏱️ 20-25 minutes
2. 2

   Mash the plantains: In a large bowl, mash the fried plantain slices with a fork or potato masher until mostly smooth. Some small lumps are acceptable. Add the 3 large eggs, 100g melted butter, and optional sugar (if using). Mix well until thoroughly combined.

   ⏱️ 10 minutes
3. 3

   Combine dry ingredients and add to batter: In a separate small bowl, whisk together the 1/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add this dry mixture to the plantain and egg mixture. Stir gently until just combined. Be careful not to overmix.

   ⏱️ 2 minutes
4. 4

   Assemble the torta: Preheat your oven to 180°C (350°F). Grease and flour a round baking pan (about 8-9 inches in diameter). Pour half of the plantain batter into the prepared pan. Sprinkle half of the grated or crumbled cheese evenly over the batter. Pour the remaining plantain batter over the cheese layer. Top with the remaining cheese.

   ⏱️ 5 minutes
5. 5

   Bake the torta: Place the pan in the preheated oven. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be firm to the touch.

   ⏱️ 40-45 minutes
6. 6

   Cool and serve: Let the torta de maduro cool in the pan for at least 15-20 minutes before inverting it onto a serving plate. This cake is delicious served warm or at room temperature.

   ⏱️ 15-20 minutes (cooling)

💡 Pro Tips

• ✓Use plantains that are very ripe (black skin) for the sweetest and softest texture.
• ✓The combination of sweet plantain and savory cheese is key to this dish's unique flavor profile.
• ✓This torta is a wonderful comfort dessert or a sweet side dish.

🔄 Variations

• Add a layer of guava paste (bocadillo) for an extra sweet and fruity dimension.
• Incorporate a small amount of shredded coconut into the batter for added texture and flavor.
• Use a mix of cheeses for a more complex flavor.

🥗 Nutrition

Per serving