Ecuador Torta de Higo Recipe: If you’re looking for a sweet treat that captures the flavors of Ecuador, you won’t want to miss making Torta de Higo. This delightful fig cake is not only a special dessert but also a comforting reminder of home for many.
The combination of ripe figs and simple ingredients creates a moist and flavorful cake that is perfect for any occasion.
I love how Torta de Higo pairs beautifully with coffee or can be enjoyed on its own. It’s a surprisingly easy recipe that highlights the natural sweetness of figs, making it a favorite among dessert lovers.
Whether you’re a seasoned baker or just starting out, this recipe will surely impress your family and friends.
Get ready to enjoy a slice of Ecuadorian tradition with me as I share the step-by-step process for making Torta de Higo. Trust me, once you try this cake, you’ll be eager to share it with everyone you know!
Preparing the Figs: Step-by-Step Guide
I love preparing figs for my Torta de Higo. The process involves cleaning and preparing the figs, creating a spiced syrup, and cooking them to perfection. Each step helps to bring out the natural sweetness of the figs while adding delicious flavors.
Cleaning and Preparing the Figs
First, I start with fresh figs. I wash them gently under cool water to remove any dirt.
Next, I make a small incision at the top of each fig. This helps to allow the syrup to soak in better later on.
Once they are cleaned, I soak the figs overnight in water. This hydrating process softens them and prepares them for cooking.
Before cooking, I drain the figs and set them aside. It’s essential to keep them intact, as this will help maintain their shape during the cooking process.
Creating the Perfect Spiced Syrup
The next step is to create a spiced syrup.
I take a medium-sized pot and add equal parts water and brown cane sugar. Typically, I use about 1 ½ lbs of sugar for 2 lbs of figs, but I adjust based on taste.
To add some warmth, I also include 2 whole cloves and a pinch of baking soda and salt. The baking soda helps to enhance the color and texture of the figs.
I bring the mixture to a gentle boil over low heat, stirring until the sugar dissolves. Simmering it for about 10 minutes allows those spices to infuse nicely.
Cooking Figs to Perfection
With the syrup ready, it’s time to cook the figs.
I add the soaked figs directly into the pot with the warm syrup. I ensure each fig is covered to soak up all that flavor.
Cooking on low heat is crucial. I let them simmer softly for about 45 minutes to 1 hour. During this time, I gently stir occasionally to avoid sticking.
I know the figs are done when they are tender and glossy. The syrup should be thick and syrupy, perfect for drenching my Torta de Higo later on.
Serving and Presentation Tips
When serving Torta de Higo, I believe presentation and accompaniments can make a big difference. This not only enhances the dining experience but also brings out the flavors of the dessert.
Accompaniments: Queso Fresco and More
Adding cheese can elevate Torta de Higo. I like to serve it with queso fresco, a fresh cheese that complements the sweetness of the figs. Its mild flavor balances the rich taste of the cake.
Another option is dulce de higos, which are figs in syrup. The syrup adds an extra layer of sweetness, making each bite more delightful.
I recommend combining Torta de Higo with higos con queso for a classic pairing.
If you want a crunchy element, consider adding chopped nuts on the side. They provide a nice contrast in texture. These simple toppings really enhance the flavors and make my dessert table more inviting.
Ingredients For the Torta de Higo Recipe
Tortas
All-purpose Flour
Baking Powder
Figs,
Sugar
Milk
Egg Wash
All-purpose Flour
Baking Powder
Milk
Egg
Filling
Figs
Sugar
Malted Mascarpone:
Mscarpone
Malted Milk Powder
Cooking Instructions For the Torta de Higo Recipe
Prepare the Dough
Cream butter and sugar with an electric mixer on low speed. Gradually add the egg while mixing. Combine the dry ingredients and add half to the butter mixture. Beat in the milk, then add the remaining dry ingredients and mix until well combined. Shape the dough into a disc, wrap in plastic wrap, and chill for 2 hours or until firm.
Make the Filling
Combine 2 cups diced figs and 1/2 cup sugar in a small saucepan. Cook over medium-low heat for 15 minutes, or until it thickens to a preserve-like consistency. Let it cool to room temperature.
Assemble the Tortas
Preheat the oven to 375°F. Roll the dough to 1/4-inch thick and cut into 12 4-inch squares. Place 2 tablespoons of cooked figs and 2 tablespoons of diced figs on half of the squares. Cover with the remaining squares and press the edges with a fork. Optionally, cut decorative holes in the center.
Bake and Serve
Brush the tortas with an egg wash (1 egg beaten with 1 tablespoon water), then place them on a parchment-lined baking sheet. Bake for 12 minutes, or until golden brown.
Prepare the Mascarpone
Mix mascarpone with malted milk until smooth. Serve with the tortas.
FAQ For the Ecuador Torta de Higo Recipe
Question: What is the Ecuador Torta de Higo recipe?
A: The Ecuador Torta de Higo recipe is a traditional Ecuadorian dessert made with figs. The figs are combined with ingredients like sugar, flour, and spices to create a moist, flavorful cake often enjoyed as a treat during special occasions or family gatherings.
Question: How do you prepare the Ecuador Torta de Higo recipe?
A: To prepare the Ecuador Torta de Higo recipe, you start by cooking fresh or dried figs with sugar to create a fig syrup. This mixture is then added to a batter made of flour, eggs, and other spices. The cake is baked until golden and served either warm or at room temperature.
Question: What are the main ingredients in the Ecuador Torta de Higo recipe?
A: The main ingredients in the Ecuador Torta de Higo recipe include figs, sugar, flour, eggs, and spices such as cinnamon and cloves. These ingredients come together to form a rich, sweet cake that highlights the natural flavor of the figs.
Question: Can I use dried figs instead of fresh figs in the Ecuador Torta de Higo recipe?
A: Yes, you can use dried figs instead of fresh figs in the Ecuador Torta de Higo recipe. If using dried figs, you may need to soak them in water to rehydrate them before incorporating them into the recipe.
Question: What dishes pair well with the Ecuador Torta de Higo recipe?
A: The Ecuador Torta de Higo recipe pairs well with a cup of coffee or tea. It can also be enjoyed as a sweet treat after a meal or alongside a rich dessert like chocolate mousse or ice cream.
Easy Ecuador Torta de Higo Recipe
Ingredients
Tortas
- 12 oz All-purpose Flour
- 1 tsp Baking Powder
- 2 1/2 cups Figs diced ripe figs and divided
- 1/2 cup Sugar
- 4 oz Milk
- 1 Egg for egg wash
- 12 ounces All-purpose Flour
- 1 teaspoon Baking Powder
- 50 grams Milk
- 1 Egg for egg wash
Filling
- 12 oz Figs diced divided
- 3 oz Sugar
Malted Mascarpone:
- 1 3/4 cups Mscarpone
- 3 tbsp Malted Milk Powder
Instructions
Prepare the Dough
- Cream butter and sugar with an electric mixer on low speed. Gradually add the egg while mixing. Combine the dry ingredients and add half to the butter mixture. Beat in the milk, then add the remaining dry ingredients and mix until well combined. Shape the dough into a disc, wrap in plastic wrap, and chill for 2 hours or until firm.
Make the Filling
- Combine 2 cups diced figs and 1/2 cup sugar in a small saucepan. Cook over medium-low heat for 15 minutes, or until it thickens to a preserve-like consistency. Let it cool to room temperature.
Assemble the Tortas
- Preheat the oven to 375°F. Roll the dough to 1/4-inch thick and cut into 12 4-inch squares. Place 2 tablespoons of cooked figs and 2 tablespoons of diced figs on half of the squares. Cover with the remaining squares and press the edges with a fork. Optionally, cut decorative holes in the center.
Bake and Serve
- Brush the tortas with an egg wash (1 egg beaten with 1 tablespoon water), then place them on a parchment-lined baking sheet. Bake for 12 minutes, or until golden brown.
Nutrition
1 comment
I liked how this recipe delivered a great balance of flavor and texture. The steps were easy to follow, and I didn’t need to make any changes for it to turn out well. It’s always great when a recipe works perfectly the first time.