Orta De Pasa

Orta De Pasa Recipe from Paraguay with Raisins and Pecans

Region / culture: Paraguay | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Orta De Pasa is a delicious and traditional dessert that is perfect for any occasion. This sweet treat is made with a combination of raisins, pecans, and a moist cake batter that is sure to satisfy your sweet tooth.

History

Orta De Pasa has been a popular dessert in many households for generations. This recipe has been passed down from family to family, with each cook adding their own unique twist to the dish. The combination of raisins and pecans gives this dessert a rich and nutty flavor that is truly irresistible.

Ingredients

0.75 cup sugar
2 ea eggs, beaten
0.5 cup water
2 cup flour
1 tbsp cornstarch
1.5 tsp cream of tartar
1 cup raisins, seedless
1.5 tsp baking soda
0.5 cup pecans, chopped
0.5 cup milk
0.5 cup butter
1 tsp vanilla
0.5 cup brown sugar, dark

How to prepare

Combine 0.5 cup of sugar, water, and cornstarch in a mixing bowl. Mix well and cook over low heat until the mixture thickens, which should take about 5 minutes. Remove from heat and add raisins and pecans. Set aside.
Beat the butter until soft, then add the remaining sugar and brown sugar. Beat until smooth. Add the eggs and beat well.
Sift together the flour, cream of tartar, and baking soda. Add this mixture to the butter mixture, along with the milk and vanilla. Beat until a smooth batter forms.
Preheat the oven to 350°F (177°C). Spoon half of the batter into a greased 8-inch square pan. Spread the raisin-pecan mixture over the batter and cover with the remaining batter.
Bake for 40 minutes or until a cake tester comes out clean.

Variations

You can add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Try using different types of nuts, such as walnuts or almonds, for a unique twist on this classic recipe.

Cooking Tips & Tricks

Make sure to beat the butter until soft before adding the sugar to ensure a smooth batter.

- Be sure to sift the dry ingredients together to prevent any lumps in the batter.

- Spooning half of the batter into the pan before adding the raisin-pecan mixture helps to evenly distribute the filling throughout the cake.

Serving Suggestions

Orta De Pasa is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Baking

Ingredient Substitutions

You can substitute walnuts or almonds for the pecans in this recipe.

- If you don't have cream of tartar, you can use lemon juice or vinegar as a substitute.

Make Ahead Tips

Orta De Pasa can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Orta De Pasa on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Orta De Pasa pairs well with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Orta De Pasa in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Orta De Pasa contains approximately 300 calories.

Carbohydrates

Each serving of Orta De Pasa contains approximately 45 grams of carbohydrates.

Fats

Each serving of Orta De Pasa contains approximately 12 grams of fats.

Proteins

Each serving of Orta De Pasa contains approximately 4 grams of proteins.

Vitamins and minerals

Orta De Pasa is a good source of iron and calcium.

Alergens

Orta De Pasa contains nuts, dairy, and eggs.

Summary

Orta De Pasa is a sweet and nutty dessert that is high in carbohydrates and fats. It is a good source of proteins, iron, and calcium.

Summary

Orta De Pasa is a delicious and nutty dessert that is perfect for any occasion. This recipe is easy to make and is sure to become a family favorite in no time. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Orta De Pasa. It was many years ago, when I was just a young girl, that I stumbled upon this hidden gem in an old cookbook that belonged to my great-grandmother. The pages were yellowed with age and the words were faded, but as I read through the instructions, I knew that I had stumbled upon something truly special.

My great-grandmother had a reputation for being an excellent cook, and she had passed down many of her recipes to my grandmother, who in turn had shared them with my mother. And now, it seemed, it was my turn to carry on the tradition.

The recipe for Orta De Pasa was unlike anything I had ever seen before. It called for a unique combination of ingredients, including sweet raisins, tangy lemon juice, and fragrant cinnamon. The method of preparation was equally unusual, requiring the cook to layer the ingredients in a special pot and cook them slowly over a low flame until they melded together into a rich, thick stew.

I was intrigued by the recipe, and determined to master it. I set about gathering the ingredients, carefully measuring out each one and following the instructions to the letter. As the stew simmered on the stove, filling the air with its tantalizing aroma, I felt a sense of pride and accomplishment.

When the Orta De Pasa was finally ready, I ladled it into bowls and served it to my family. The first bite was a revelation - the flavors were bold and complex, the texture rich and satisfying. My grandmother's eyes lit up with delight as she tasted it, and she declared that I had done justice to the recipe.

From that moment on, Orta De Pasa became a staple in our family's repertoire. I made it for special occasions and holidays, and each time I prepared it, I felt a connection to my great-grandmother and the generations of women who had come before me. The recipe had become a part of our family's history, a link to our past and a testament to the enduring power of tradition.

As the years passed, I continued to refine my technique, experimenting with different variations and adding my own personal touch to the dish. I shared the recipe with friends and neighbors, who were eager to taste the unique flavors of Orta De Pasa for themselves.

And so, the recipe for Orta De Pasa has taken on a life of its own, traveling through time and space to reach me, a young girl with a passion for cooking and a hunger for new experiences. It has taught me the value of tradition and the importance of preserving the culinary heritage of my family. And most importantly, it has brought me closer to my loved ones, creating memories that will last a lifetime.

As I sit here now, reflecting on the journey that led me to this moment, I am filled with gratitude for the recipe for Orta De Pasa and the generations of women who came before me. It is a reminder of the power of food to connect us to our past and to nourish both body and soul. And for that, I will always be grateful.