I have featured Torta Cebuana, a recipe from Mrs. Gertrudes Ybanez-Noval, the baking teacher of my mom. This is another Torta version of Mrs. Noval called Torta Banawa. Banawa is the place where Mrs. Noval lived and where she held her baking classes.
2 cups cake flour, sifted
1 cup all-purpose flour, sifted
3 tsps. baking powder
1/2 tsp. salt
2 egg yolks
1-1/2 cups sugar
1/2 cup milk
1/2 cup corn oil
1/4 cup melted butter
1/2 tsp. aniseeds
1 egg, slightly beaten
1/2 cup grated cheese
1/2 cup sugar
Continue reading Torta Banawa
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!
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.”
Continue reading Torta a la Argao, Cebu