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Torta Bejarana

Name: Torta Bejarana
Prep time: 25 min
Cook time: 60 min
Yield: 8
Ingredients: 4 very ripe plantains (about 2 1/2 lb), peeled; 1 cup grated papelón (panela) or packed brown sugar; 1/2 cup unsalted butter, melted; 3 large eggs; 1 cup corn flour (harina de maíz) or fine cornmeal, toasted; 1 cup grated white cheese (queso blanco); 1/2 cup breadcrumbs (pan molido); 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/2 tsp anise seeds; 1/2 tsp salt; 2 tbsp toasted sesame seeds, for topping

A colonial Caracas classic — a dense, fragrant cake of ripe plantains, white cheese, and papelón, topped with toasted sesame.

⏱ 25 minPrep time

🔥 1 hrCook time

🍽 8Servings

🏷 DessertCategory

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Torta bejarana is a dessert with a story: it was created in 18th-century Caracas by the Bejarano sisters, who baked with ripe plantains and toasted corn flour because wheat was scarce in colonial Venezuela. Today it is one of the most traditional cakes in the country, aromatic with cinnamon, cloves, and anise.

A slice of colonial Caracas

The cake is dense, moist, and intensely fragrant, with sweet plantain folded through toasted cornmeal, salty cheese, and dark papelón. A crown of toasted sesame seeds adds a nutty crunch to every slice.

Venezuelan recipes →

Step by stepInstructions

Preheat the oven to 350°F and butter a 9-inch round cake pan.
Mash the plantains until almost smooth — a few lumps are fine.
Beat the eggs with the papelón, then stir in the melted butter and the mashed plantains.
Fold in the toasted corn flour, cheese, breadcrumbs, cinnamon, cloves, anise, and salt until just combined; the batter will be thick.
Pour into the pan, sprinkle with the sesame seeds, and bake 55 to 60 minutes until a toothpick comes out clean and the top is deep golden.
Cool in the pan 15 minutes, then turn out or serve from the pan in thick slices.

💡 Chef tips & storage

Toast the corn flour in a dry skillet for 2 to 3 minutes before using — it deepens the flavor the way the original recipe intends. The cake keeps 4 days wrapped at room temperature and slices best when fully cool.

Recipe details

Prep25 min

Cook1 hr

Servings8

CategoryDessert

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Torta Bejarana

A slice of colonial Caracas

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💡 Chef tips & storage

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Torta Bejarana

A slice of colonial Caracas

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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