Torta a la Argao, Cebu
I’ve shared recipes on Torta Banawa and Torta Cebuana. My sister who is now based in Chicago shared me these torta recipes. Torta is quite a popular baked product in Cebu and all of Visayas. Here is a contribution from my sister:
My managing editor at Filipinas Magazine, Gemma Nemenzo, is rarin’ to try the Torta a la Argao. Since the Torta’s secret is the use of tuba, I’ve been putting off making this particular treat especially since it is so cholesterolific. She has the “hulmahan” or the molds — which are actually brioche molds, if you want to order them at Sur La Table. The challenge will be to find a close cousin of tuba in the US. I’m thinking about a light beer, which is slightly fermented. I’ll update you all with my experiments.
A reader shared this I would suggest instead of tuba for the torta visaya, some sparkling wine, such as ricadonna or asti spumanti, or even a sparkling rose if you dont want it so sweet. – Thanks Tony!
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However, for those of you in the Philippines, you have no excuse. Go ahead and try this one!
This recipe was contributed by Annie Osmena Aboitiz. It is found in Nora Daza’s cookbook, “A Culinary Life: Personal Recipe Collection.”
5 cups all-purpose flour
1 cup tuba
3 cups sugar
20 egg yolks
1-1/2 cups cooking oil
1/4 tsp. salt
a pinch of anise
sister’s note: use an electric mixer.
1. Pour the tuba into the flour. Add the salt. Mix well.
2. Add the sugar gradually into the egg yolks while beating well.
3. Add the oil. Blend well.
4. Put the mixture into a pan lined with paper and greased with butter or oil. Add anise.
5. Wait for 7 hours before baking (to allow the batter to rise). However, if the weather is cold, wait for 8 hours before baking.
6. Bake at 325 degrees Fahrenheit until cake tests done.
SharePosted: August 16th, 2009 under Baking Recipes with 18,099 views.
Comments: 9
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Hi, thanks for sharing this recipe. I don’t know where to get tuba in Australia, so I can just use the sparkling wine instead, is that right? Also what kind of cooking oil you use? canola or olive oil? Pls advise. Thanks Gina
Wow. Paborito ko talaga tong torta!
Sus pinakalami! hahah 
Thanks for sharing the recipe, sana makagawa kami nang ganito. Dati pag uuwi yung kasama namin sa haus na taga Argao, nagpapabili kami.
erikbriones´s last blog ..Piece of Art – Creole Cakes
ma try nga.. parang ang sarap ah!
ahmm pki dagdagan poh ang rcpe nio ahmm gusto koh poh snah marami eh malapit na kaseh compition nmin im college students poh ……….tnx my rcpe akoh nkuha……..mlaking tulong poh saken…….
Thanks for sharing. Sus gimingaw gyud ko sa luto ni Ma Tora uf kay Tia Lucing nga taga Binlod Argao.
I remember the smell of tuba and anise. Hmmm sweet memories.
picta
Hey Fe,
Thanks to Naomi Lardizabal Dado, we have relived Mama Tora and Tia Lucing of Binlod, Argao’s authentic recipe.
Many thanks for sharing your torta recipes. I will definitely try the recipe and substitute the tuba with either ricadonna or spumanti, as shared by Tony.
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Don’t add anise, it’s not part of the original recipe. Believe me, my family made torta even before I was born.My mom and aunt never put anise in the mixture. The ingredients are flour, white sugar, margarine, pork lard, white sweet tuba, and egg yolks. When in molder, top with raisins or raisins and cheese. The anise will spoil the taste of the tuba which is the typical taste of an original torta and will make it taste like bico/biko (sticky sweetened rice) instead.
Mam Cecile you’ve got the right formula in making the Torta because you are really a Argawanon….