From the recipe collection
Torta Argao
Argao torta enriched with egg yolks and pork lard, leavened and scented by tuba, then baked until deep golden and tender.
- Prep time
- 40 min plus 2–4 hr fermentation
- Cook time
- 22–28 min
- Yield
- Makes 12 small cakes
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
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Method
- Combine the specified pasteurized tuba with 2 tablespoons of the sugar. Whisk in the instant yeast and leave for 10 minutes.
- Whisk the egg yolks with the remaining sugar until thick and pale. Whisk in warm evaporated milk, softened lard, vanilla if using, and the tuba mixture.
- Whisk flour, salt, and anise if using in a separate bowl.
- Combine wet and dry ingredients and beat for 5 minutes, until the batter is smooth, thick, and elastic rather than pour-thin.
- Cover and ferment in a warm place for 2–4 hours, until visibly aerated and expanded. The instant yeast provides the rise in this pasteurized-tuba version.
- Stir gently to redistribute the bubbles and spoon into greased fluted moulds no more than two-thirds full.
- Proof for another 30–45 minutes, until puffy.
- Heat the oven to 180°C (350°F). Sprinkle with sugar or sesame if using.
- Bake for 22–28 minutes, until deeply golden, fragrant, and springy at the centre. Cool for 10 minutes before unmoulding.
