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  • 1 ¾ cup uncooked or wholemeal
  • 1 ½ teaspoon baking soda
  • 2 teaspoons of ginger powder – Andean Star
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sweet pepper
  • 2 tablespoons of maca powder – Andean Star
  • ¼ teaspoon salt
  • 100 grams of unsalted butter at room temperature
  • 2/3 cup of panela or blonde sugar
  • 2 eggs at room temperature
  • ½ cup of yacon syrup – Andean Star
  • ¾ cup fresh milk at room temperature
  • Nuts 


  1. Butter and flour a 24cm x 14cm rectangular cake mould.
  2. In a bowl, sift the flour, bicarbonate, ginger, cinnamon, cloves, sweet pepper, maca and salt. Set aside.
  3. In another bowl, beat the butter with the panela for 4 minutes.
  4. Add the eggs, one by one and continue beating. Use a spatula to help mix well the sides and the bottom of the pan.
  5. Add the yacon syrup. Continue beating.
  6. Add the flour mixture alternating with the milk, beating at minimum speed until no traces of flour remain.
  7. Pour the mixture in the mold and take it to the oven preheated in 350F or 180C for 1 hour or until, when inserting a stick, it comes out clean.
  8. Remove from oven, let stand for 15 minutes and turn over on a wire rack.
  9. Allow to cool completely before starting. Serve with nuts.

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