Torta de Plátano – Venezuelan Plantain Cake

Name: Torta de Plátano – Venezuelan Plantain Cake
Prep time: 30-40 min
Cook time: 20 min
Total time: 50-60min
Yield: 8 Servings
Ingredients: 1 1/2 cups white cheese; 3 tablespoons butter; 1/2 cup Venezuelan cream; 3 plantains; 5 eggs; 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/3 cup molasses; 6 tablespoons molasses; ½ cup breadcrumbs; Vegetable oil

30-40 min Prep Time

20 min Cook Time

8 Servings

367 Calories

47g Carbohydrates

17g Total Fat

10g

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Ingredients

1½ cups white cheese (like feta, queso Llanero, queso blanco tipo paisa or queijo Mineiro), shredded
3 tablespoons unsalted butter
½ cup Venezuelan cream (nata) or sour cream with a splash of buttermilk
3 ripe plantains, peeled
5 eggs
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
⅓ cup molasses or brown sugar
6 tablespoons shredded molasses
½ cup plain breadcrumbs
Vegetable oil for frying

Instructions

Preheat the oven to 350°F (175°C).
Cut plantains in half widthwise, then slice each half into long pieces. Fry in vegetable oil over medium-high heat until golden.
Butter an oven-safe casserole dish. Sprinkle breadcrumbs evenly across the bottom and sides.
Layer fried plantains, shredded cheese and cream in the dish. Repeat layers, finishing with a top layer of plantains, cheese and cream.
In a separate bowl, beat the eggs, then add molasses, cinnamon and nutmeg. Pour over the plantain layers.
Bake for 15-20 minutes or until golden brown and bubbly.
Serve with a traditional Sunday meal like beef roast, green salad and rice.

NUTRITION FACTS

PER SERVING

Calories: 367
Protein: 10g
Carbohydrate: 47g
Fiber: 1.6g
Total Fat: 17g
Saturated Fat: 9.5g
Cholesterol: 161mg
Calcium: 250mg
Sodium: 374mg

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