Pio Quinto: Nicaraguan Rum Cake
Pio Quinto: Nicaraguan Rum Cake Recipe - Coconut, Plums, and Cinnamon
Introduction
Pio Quinto: Nicaraguan Rum Cake is a decadent and flavorful dessert that combines the rich flavors of rum-soaked dried plums, vanilla custard, and a moist yellow cake. This recipe is perfect for special occasions or as a sweet treat to enjoy with friends and family.
History
This traditional Nicaraguan dessert has been enjoyed for generations, with each family adding their own unique twist to the recipe. The combination of rum-soaked dried plums and creamy vanilla custard creates a deliciously indulgent dessert that is sure to impress.
Ingredients
Vanilla custard
- 1 can of light coconut milk
- 1.5 tbsp of vanilla
- 0.25 cup of agave syrup
- 1 tbsp of cornstarch, dissolved in 2 tbsp of water
Cake
- 1 (18.4 oz/500 g) package of yellow cake mix
- 4 egg whites (or use egg substitute)
- 0.5 cup of rum
- 0.67 cup of water
- 0.5 cup of vegetable oil
- 1 (3.5 oz/100 g) package of instant vanilla pudding
Rum glaze
To serve
How to prepare
Rum-soaked dried plums
- Place the dried plums in a bowl and pour the rum over them.
- Allow the dried plums to soak for at least overnight or for 24 hours.
Custard
- Place the coconut milk, vanilla, and agave in a small saucepan. Bring to a boil.
- Add the dissolved cornstarch and brown rice flour. Whisk quickly until the mixture starts to thicken.
- Remove from the heat and continue whisking until the mixture is thick and smooth.
- Pour the custard into a container and refrigerate until chilled.
Cake
- Preheat the oven to 325°F/160°C.
- In a mixing bowl, combine the cake mix, 0.67 cup of rum, 4 eggs, 0.33 cup of water, 0.5 cup of vegetable oil, and vanilla pudding. Blend well until smooth.
- Pour the batter into lightly greased ramekins, dividing it equally and filling each ramekin about halfway.
- Bake the cakes for about 25-30 minutes.
- Remove from the oven and let them cool for about 5 minutes.
Rum glaze
- Meanwhile, melt the butter in a small saucepan.
- Add 2 tbsp of water and 0.5 cup of sugar. Boil the mixture for a few minutes, constantly stirring.
- Remove the mixture from the heat and mix in 0.33 cup of rum.
- Using a toothpick, make many tiny holes on the tops of the cakes.
- Drizzle the cakes evenly with 0.25 of the rum glaze. Then invert the cakes onto a platter.
- Make more holes all over and drizzle the rest of the rum glaze over the cakes.
- Refrigerate for at least an hour.
To serve
- Top the rum cakes with vanilla custard, dust lightly with cinnamon, and garnish with a rum-soaked dried plum.
Variations
- For a twist on the classic recipe, try adding chopped nuts or dried fruit to the cake batter for added texture and flavor.
Cooking Tips & Tricks
Be sure to allow the dried plums to soak in rum for at least overnight to ensure they are fully infused with flavor.
- When making the custard, be sure to whisk quickly to prevent lumps from forming.
- Make sure to evenly drizzle the rum glaze over the cakes to ensure they are moist and flavorful.
Serving Suggestions
Serve Pio Quinto: Nicaraguan Rum Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Cooking Techniques
The key to making this dessert is to allow the dried plums to soak in rum overnight to ensure they are fully infused with flavor.
Ingredient Substitutions
If you prefer not to use rum in this recipe, you can substitute it with apple juice or orange juice for a non-alcoholic version of the dessert.
Make Ahead Tips
You can prepare the rum-soaked dried plums and custard ahead of time and assemble the cakes just before serving for a stress-free dessert option.
Presentation Ideas
Top each rum cake with a rum-soaked dried plum and a sprinkle of cinnamon for a beautiful and elegant presentation.
Pairing Recommendations
Pair Pio Quinto: Nicaraguan Rum Cake with a cup of coffee or a glass of dessert wine for a perfect end to a meal.
Storage and Reheating Instructions
Store any leftover rum cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds until warm.
Nutrition Information
Calories per serving
Each serving of Pio Quinto: Nicaraguan Rum Cake contains approximately 350 calories.
Carbohydrates
Each serving of Pio Quinto: Nicaraguan Rum Cake contains approximately 45 grams of carbohydrates.
Fats
Each serving of Pio Quinto: Nicaraguan Rum Cake contains approximately 15 grams of fats.
Proteins
Each serving of Pio Quinto: Nicaraguan Rum Cake contains approximately 3 grams of proteins.
Vitamins and minerals
This dessert is not a significant source of vitamins and minerals.
Alergens
This recipe contains coconut milk and rum, which may be allergens for some individuals. Please be mindful of any allergies when preparing this dish.
Summary
Pio Quinto: Nicaraguan Rum Cake is a rich and indulgent dessert that is best enjoyed in moderation due to its high calorie and fat content.
Summary
Pio Quinto: Nicaraguan Rum Cake is a delicious and indulgent dessert that is perfect for special occasions or as a sweet treat to enjoy with friends and family. With its rich flavors and moist texture, this dessert is sure to become a favorite in your recipe collection.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for the first time. It was a hot summer day in Nicaragua, and I was visiting a local market in the vibrant city of Granada. As I wandered through the bustling stalls filled with colorful fruits, vegetables, and spices, a sweet aroma caught my attention. I followed the scent to a small booth where an elderly woman was selling slices of a delicious-looking cake.
Intrigued, I approached the woman and asked her about the cake. She smiled warmly and told me it was called Pio Quinto, a traditional Nicaraguan rum cake that was popular during special occasions and celebrations. I knew I had to learn how to make it myself, so I asked the woman if she would be willing to share her recipe with me.
To my delight, she agreed and invited me to her home the next day to learn how to make the cake. I eagerly accepted her invitation, excited to add another delicious recipe to my collection. The next morning, I arrived at her humble home, and she welcomed me with open arms.
We spent the entire day in her kitchen, preparing the ingredients and mixing the batter for the Pio Quinto. She shared stories of her family and the history of the recipe, passed down from generation to generation. As we worked side by side, I felt a deep connection to the culture and traditions of Nicaragua.
The aroma of rum and spices filled the air as the cake baked in the oven, and I couldn't wait to taste the final result. When the cake was finally done, we sliced into it and savored the rich flavors of rum, cinnamon, and vanilla. It was truly a masterpiece, and I knew I had found a new favorite recipe.
I thanked the woman profusely for sharing her knowledge with me and promised to pass on the recipe to future generations. As I left her home that evening, I felt grateful for the opportunity to learn from someone so wise and talented in the kitchen.
Over the years, I have made the Pio Quinto cake for countless family gatherings and celebrations. Each time I bake it, I am reminded of that hot summer day in Granada and the kind woman who shared her recipe with me. The cake has become a beloved tradition in our family, and I am proud to carry on the legacy of this delicious Nicaraguan dessert.
As I sit here now, surrounded by my grandchildren and great-grandchildren, I am filled with gratitude for the experiences and memories that cooking has brought into my life. The Pio Quinto cake will always hold a special place in my heart, a reminder of the joy and connection that food can bring to our lives.
I hope that one day, my grandchildren will carry on the tradition of making this delicious rum cake and continue to share it with their own families. For me, the recipe for Pio Quinto will always be more than just a dessert – it is a symbol of love, tradition, and the joy of cooking.