¡Gracias por compartir! / Thanks for sharing!

«…if you live in Ecuador, you can’t skip the chance to try this recipe…«

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One of the wonderful things that Ecuador has to offer, are fruits; we have so many varieties, flavors and textures, that the only problem is actually what to choose. We are very lucky!

I want to share a classic Ecuadorian recipe that I love: maqueño cake. Grandma used to make this cake, mom used to make it too, and now of course me, we all love it! The three of us have used the same recipe, taken from a book called “Cocinemos con Kristy” by Delia Crespo de Ordóñez (1^st edition was published in 1979). This book was quite popular back then, it contains 700 recipes, from soups to desserts, designed to teach various, practical and easy recipes. Mom’s book is at Dad’s, and I got Grandma’s book, it has her signature and the year she got it: 1984. New editions of this book are still around; they are available in some stores.

But… What is maqueño?

Maqueño is a type of banana that measures between 8 to 10 inches long and 0.78 to 1.5 inches wide, it has a chubby appearance, its pulp is sticky and its taste is extra sweet. Our maqueño is not an export product like the barraganete, which is our classic banana for export, that’s why it is not a familiar fruit in most places. Nevertheless, if you are a foreigner and live in Ecuador, you can’t skip the chance to try this recipe, it is easy to make and everyone will love it!

INGREDIENTS:

4 medium mashed maqueños

2 oz butter, melted (1/4 cup)

8 oz grated fresh cheese (queso fresco), unsalted (1 cup)

8 oz sugar (1 cup)

3 eggs, separate yolks and whites

½ teaspoon cinnamon powder

½ teaspoon orange or lemon zest

2 oz raisins (1/4 cup) (optional)

INSTRUCTIONS:

Preheat oven to 350°F (180°C)

Butter an 8 inch round cake pan, line with a parchment round and butter the parchment. Dust with flour.

In a bowl, mix the mashed maqueños, butter and sugar for a moment.

Add the egg yolks and mix until combined.

Add the cinnamon powder, grated cheese, raisins and orange or lemon zest, mix well.

Whisk egg whites until stiff and peaks form, add it to the mixture with a spatula and mix slowly until combined.

Transfer batter to prepared pan and bake until it looks golden brown, approximately 1 hour.

Let cool, remove from pan and refrigerate.

I have noticed that the taste of the cake is much better the next day. I hope you try this recipe, enjoy! 🙂

¡Gracias por compartir! / Thanks for sharing!