Traditional Peruvian Torta de Yema - Golden Egg Yolk Cake
Torta de Yema
Dense Peruvian egg-yolk cake flavored with anise, brushed with a light syrup—perfect with tea.
Nutrition (per serving)
Torta de Yema is a beloved Peruvian celebration cake with a dense, buttery crumb that sings of egg yolks and a whisper of anise. It's the kind of cake that feels like a warm invitation: golden, slightly moist, and made to be shared with friends over tea.
This version is straightforward and approachable—whisk rich yolks into a tender batter, bake until deeply golden, then brush the warm cake with a light anise-scented syrup. Little touches like lemon zest and a pat of melted butter make the crumb sing; serve it sliced thin for maximum delight.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar (batter):1 cup
- Unsalted butter, softened:8 tbsp
- Egg yolks:8 pieces
- Whole eggs:2 pieces
- Milk:1/2 cup
- Baking powder:1 tsp
- Anise extract:1 tsp
- Vanilla extract:1 tsp
- Salt:1/4 tsp
- Lemon zest (optional):1 tsp
- Sugar (syrup):3/4 cup
- Water (syrup):1/2 cup
- Lemon juice (syrup):1 tbsp
- Anise extract (syrup):1/2 tsp
- Powdered sugar for dusting (optional):1 tbsp
Instructions
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Preheat the oven to 350°F and butter a 9-inch round cake pan; line the bottom with parchment and butter the parchment.
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In a medium bowl, whisk flour, baking powder, and salt; set aside.
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In a large bowl, beat the softened butter with 1 cup granulated sugar until pale and creamy, about 3–4 minutes.
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Add egg yolks one at a time, beating well after each addition; then beat in the 2 whole eggs until smooth.
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Stir in the milk, anise extract, vanilla extract, and lemon zest until combined.
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Fold the dry ingredients into the wet mixture gently until just combined; scrape the batter into the prepared pan and smooth the top.
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Bake for 35–45 minutes, or until the cake is deep golden and a skewer inserted in the center comes out with a few moist crumbs.
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While the cake bakes, make the syrup: combine 3/4 cup sugar and 1/2 cup water in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in lemon juice and 1/2 tsp anise extract.
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When the cake is out of the oven, let it cool in the pan for 10 minutes. Poke the warm cake gently all over with a skewer and brush the warm syrup evenly over the top so it soaks in.
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Cool completely in the pan on a rack, then remove and dust lightly with powdered sugar if desired. Slice thin and serve with tea.
Tips & Notes
- Use room-temperature butter and eggs for a smoother batter and even rise.
- If you don't have anise extract, use 1/2 tsp ground anise or substitute a little orange blossom water for a different aromatic twist.
