Torta de auyama is a traditional Venezuelan pumpkin cake made with pureed winter squash, condensed milk, butter, eggs, and flour, spiced with cinnamon and nutmeg and baked into a moist, pudding like cake. It takes 15 minutes of preparation plus 70 minutes of cooking and serves 6 people.
Auyama is one of the names for winter squash or pumpkin in Venezuela, where this cake is a classic of criollo cooking. It has also become popular around Halloween.
How to Make Torta de Auyama?
There are many versions of torta de auyama depending on the region, but one of the most common is this pudding style recipe. The squash is boiled and mashed, whisked with condensed milk, butter, and eggs, bound with a little flour, and baked until golden.
Nutritional Information
Each serving of torta de auyama contains approximately 390 kcal, 51 g of carbohydrates, 17 g of fat, 7 g of protein, 1 g of fiber, 32 g of sugars, 115 mg of cholesterol, and 210 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Torta de Auyama Recipe
Preparation: 15 minutes
Cooking: 70 minutes
Servings: 6 people
Ingredients
- 500 g (1.1 lb) of winter squash or pumpkin (auyama)
- 300 g (10.5 oz) of sweetened condensed milk
- 150 g (1 1/4 cups) of all purpose flour
- 100 g (3.5 oz) of butter, softened
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 1 pinch of salt
Instructions
- Peel the squash, remove the seeds, and cut it into medium cubes. Place them in a pot, cover with water, bring to a boil, and cook for about 20 minutes until soft. Drain well and mash with a fork or food mill. Set aside.
- In a large bowl, whisk the butter and the condensed milk with a balloon whisk. Add the squash puree, the lightly beaten eggs, the sifted flour, the vanilla, the salt, the cinnamon, and the nutmeg, and mix until smooth.
- Preheat the oven to 200 C (392 F) for at least 10 minutes. Grease an 18 cm (7 in) cake tin and dust it with flour, pour in the batter, and tap the tin lightly on the counter to settle it.
- Bake for 45 to 50 minutes or until the top is golden. Let it rest for a few minutes and unmold. Serve warm, plain or topped with chocolate sauce, a hazelnut spread, or dulce de leche.
Additional Tips
Add a criollo touch
For a more Venezuelan aroma, replace the vanilla with a teaspoon of Venezuelan rum or add a little orange zest. Both complement the squash very well.
Make it the day before
The cake tastes better the next day, once the spices and squash have settled. Cover it and refrigerate, then serve cold or at room temperature.
Drain the puree
Let the mashed squash sit in a fine sieve for 10 to 15 minutes to release excess water, so the cake does not turn gummy.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Winter squash | Canned pumpkin puree | 500 g : 400 g | Quicker, milder |
| Condensed milk | Evaporated milk plus sugar | 300 g : 250 ml + 120 g | Less creamy |
| Vanilla | Venezuelan rum | 1 tsp : 1 tsp | More aromatic |
| Butter | Margarine | 1:1 | Less rich |
Frequently Asked Questions (FAQs)
1. How do I keep the puree from being watery?
Drain the cooked squash very well. Once mashed, leave it in a fine sieve for 10 to 15 minutes to release excess water; a dry puree keeps the cake from turning gummy.
2. Can I make it without condensed milk?
Yes, but the texture and flavor will change. Use evaporated milk or cream with brown or white sugar, adding enough sugar to match the sweetness and creaminess of condensed milk.
3. How do I know it is done inside?
Since it is a dense, pudding like cake, insert a wooden toothpick or knife in the center. It is ready when it comes out clean or with a few moist crumbs, not liquid.
4. Can I use pumpkin instead of auyama?
Yes. Any sweet, dense winter squash or pumpkin works, such as butternut or kabocha.
What Does Auyama Mean?
The name auyama comes from the Indigenous peoples of eastern Venezuela, specifically the Cumanagoto, who called the squash huahuayama.
Torta de Auyama in Venezuela
Torta de auyama is a home dessert of Venezuelan criollo cooking, baked with whatever squash is in season. With the Venezuelan community in Chile it has become a familiar cake in Chilean homes as well.
Did You Know?
Auyama, also known as zapallo, alcayota, or calabaza depending on the country, belongs to the cucurbit family and is native to the Americas, specifically Mexico, where it has been grown for more than 10,000 years.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Zucchini Loaf Recipe
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