Torta de Plátano
Venezuelan Plantain Cake
A comforting and flavorful Venezuelan layered cake made with mashed ripe plantains, seasoned ground beef, and melty queso blanco. It's a delightful balance of sweet and savory.
🧂 Ingredients
- 6 Ripe plantains(Choose plantains that are mostly black or very dark yellow with black spots. This indicates they are very ripe and will be sweet and soft.)
- 400g Ground beef(Lean to medium fat content is suitable.)
- 200g Queso blanco(A firm, salty white cheese. If unavailable, a firm feta or a mild, firm mozzarella can be substituted, though the flavor will differ.)
- 2 Eggs(Large eggs.)
- 100ml Milk(Whole or 2% milk.)
- 1/2 Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 2-3 tablespoons Vegetable oil(For frying and sautéing.)
- to taste Salt
- to taste Black pepper
- 1/2 teaspoon Cumin(Optional, for the beef.)
- 1/4 teaspoon Oregano(Optional, for the beef.)
👨🍳 Instructions
- 1
Prepare the plantain mixture: Peel the very ripe plantains and cut them into thick rounds (about 1-inch thick). Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until golden brown and tender on both sides, about 3-4 minutes per side. Remove from skillet and place on a paper towel-lined plate to drain excess oil. In a large bowl, mash the fried plantains with a fork or potato masher until mostly smooth. Add the eggs and milk to the mashed plantains and mix well until fully incorporated. Season with a pinch of salt.
⏱️ 25 minutes - 2
Cook the seasoned ground beef: While the plantains are frying or cooling, heat 1 tablespoon of vegetable oil in a separate skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat. Season the beef with salt, pepper, cumin, and oregano (if using). Stir well and cook for another 2 minutes to allow the flavors to meld. Remove from heat.
⏱️ 15 minutes - 3
Assemble the Torta de Plátano: Preheat your oven to 180°C (350°F). Lightly grease a baking dish (approximately 8x8 inch or similar size). Grate or crumble the queso blanco. Spread half of the plantain mixture evenly in the bottom of the prepared baking dish. Top this layer with all of the seasoned ground beef, spreading it out evenly. Sprinkle half of the grated queso blanco over the beef. Carefully spread the remaining plantain mixture over the cheese layer. Finally, top with the remaining queso blanco.
⏱️ 10 minutes - 4
Bake the Torta de Plátano: Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the top is golden brown and the cheese is melted and bubbly. You should see a nice crust forming on top. Let the Torta de Plátano rest for about 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.
⏱️ 40 minutes
💡 Pro Tips
- ✓For an even sweeter cake, ensure your plantains are very ripe (almost entirely black).
- ✓This dish is excellent served warm as a main course or a hearty side.
- ✓Leftovers can be reheated gently in the oven or microwave.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of shredded chicken seasoned with sofrito.
- Incorporate a layer of black beans for added texture and flavor.
- Use a mix of cheeses like mozzarella and cheddar for a different cheesy profile.