La Torta in Argao, southern Cebu is their famous delicacy. Argao’s previous Pitlagong Festival was replaced in 2011 by La Torta Festival, a feast mainly dedicated to its famous La Torta bread.
INGREDIENTS
- 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
Note: use an electric mixer.
INSTRUCTIONS
- Pour the tuba into the flour. Add the salt. Mix well.
- Add the sugar gradually into the egg yolks while beating well.
- Add the oil. Blend well.
- Put the mixture into a pan lined with paper and greased with butter or oil. Add anise.
- Wait for 7 hours before baking (to allow the batter to rise). However, if the weather is cold, wait for 8 hours before baking.
- Bake at 325 degrees Fahrenheit (162.7 degrees Celsius ) until cake tests done.
Note: instead of tuba for the torta, some use sparkling wine, such as ricadonna or asti spumanti, or even a sparkling rose if you don’t want it so sweet.
Credits to: pinoyfoodblog.com/baking-recipes/torta-visaya
