Torta Dulce (Sweet Cake)

Torta Dulce is a Romanian vegetarian sweet cake where you will make burned caramel, nuts and raisins. I have eaten it for years and have to say, that it tastes great. The burnt caramel gives the cake a deep and slightly bitter flavor. Not bitter inedible, but a nice deep caramel flavor.

This is a vegetarian sweet cake contains no butter or eggs. The only challenge here is to know when to stop cooking the caramel, since darkening the caramel can make the cake taste really bitter. This recipe is really straight forward and I can cook it in under 45 minutes.

Most of the ingredients will be in your pantry and what you may have to buy is raisins. Torta Dulce is best eaten fresh and should be consumed in 3 days. Heat it up in the microwave for a couple of seconds to make it fresher. This type of cake can easily dried out if not properly stored.

This is made with walnuts, but you can choose different nuts. Almonds and hazelnuts work really well with this cake. You do not need to toast your nuts for this recipe.

Torta Dulce Ingredients

Sugar: I use white sugar for this recipe, since it is the best type to make caramel sauce.

Oil: Simple vegetable oil is a good pick for this recipe. Avoid using olive oil for this recipe, since it will alter the taste of your Torta dulce.

Torta Dulce (Sweet Cake)

Print Recipe

Torta dulce is a Romanian Vegetarian dessert, that is made with humble ingredients and packs a ton of flavor through the burnt caramel.

• Author: Jessica
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 25 pieces 1x
• Category: Dessert
• Method: Pan
• Cuisine: Romanian
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

USE A COFFEE/TEA MUG FOR THIS MEASUREMENT

• 1/2 cup vegetable oil
• 1 cup white sugar
• 1 1/2 cup water
• 1/2 kg flour
• 1/2 teaspoon salt
• 1/1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• 2 tablespoon fine chopped walnuts
• 100 g raisins

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Instructions

1. Preheat your oven to 200 C or 390 F
2. In a pot add your sugar and don’t leave your eyes off it. No need to stir the sugar. The sugar will rapidly turn golden/dark brown. Once it reaches dark brown reduce your heat to a minimum. Carefully add your water into it. (There will me a lot of steam/smoke, that is very normal) stir until the caramel is dissolved and let it cool of completely.
3. Add this stage I like to put some cold water in the sink and set my pot with with my caramel in it to cool down quicker. Add your raisins in to soak up some of the nice flavor.
4. In a tiny cup add your baking soda and vinegar together. Pour it in a bowl and add your oil to it.
5. Add your cooled caramel to it and finally add your flour. Mix it all up and line your baking tray with parchment paper. Pour your batter into a deep baking tray 35 x 25 cm or 14 x 10 inch.
6. Bake at 200 C or 390 F for 30 minutes.