This is one of the often requested recipes by my students and followers. I have many versions of the Torta Cebuana. This version is not the same one that I teach in my face to face classes but this is still very good.
Torta Cebuana also called Torta Mamon is a muffin like cake (could be spongy or dense) traditionally made with tuba (fermented coconut wine) instead of yeast. Anise is used for flavoring instead of vanilla. Instead of butter, it used pork lard and don't forget lots of egg yolks! According to research, Torta Cebuana originated in Argao, which is in the southern part of the province of Cebu.
In the Philippines, there are two kinds of torta. In the northern part of the Philippines, torta is an egg omelet with meat and/or vegetables formed into a patty. In the southern part, specifically in the Visayas, it is a small cake made with eggyolks, tuba and pork lard. Since the Torta Cebuana is high in fat, do not be surprised if the torta is crumbly.
In my modern version of the Torta Cebuano, I used butter for flavor and I used corn oil instead of pork lard for a healthier choice. My recipe of Torta Cebuano freezes very well. You wrap each torta well in cellophane or plastic. Put in a sealed container and freeze. You can just heat it in the microwave.
And by the way, using pork lard instead of oil or butter helped to prolong the shelf life of the torta during the olden days. Just thought you should know. Enjoy this recipe. A truly Cebuano classic!

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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.

My video tutorials use English as a medium of instruction to address a global audience.
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