Torta negra de Jueves Santo
Holy thursday black cake used to be eaten, as it’s said, on thursday’s noon of the easter week, before fasting the whole friday. Its ingredients are panela, grounded rice, butter, grounded toasted peanuts, ishpingo, eggs, among others, it was a contundent preparation to hold the fast.
It was served in 1830, but now is a dying tradition. However, Tourism Cuenca Foundation made a rescue of flavors in Easter week, and this gastronomic deliciousness resurrected and is waiting to be an obligatory bite during these dates.
This cake is one of the oldest recipes in the book of Eulalia Vintimilla, from Cuenca, famous by her gastronomic publications.