Dominican Arepa Dulce De Maiz | Cornmeal Coconut Cake with Pumpkin | Torta Dominicana

Ingredients

• 480 ml (2 cups)whole milk
• 360 ml (1½ cups)evaporated milk
• 600 ml (2½ cups)coconut milk
• 1 canpumpkin purée
• 45 ml (3 tablespoons)brown butter
• 320 g (2 cups)cornmeal
• ½ teaspoonsea salt
• 300 g (1½ cups)brown sugar
• 1 teaspoonpumpkin pie spice
• 4cinnamon sticks
• 75 g (½ cup)raisins
• 1 tablespoonflour, for coating the raisins
• 15 ml (1 tablespoon)brown butter
• as neededbutter, for greasing the dish

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Butter an enamelled cast-iron casserole or baking dish.

2. 2

   Combine ingredients

   In a large pot, combine the whole milk, evaporated milk, coconut milk, pumpkin purée, 3 tablespoons of brown butter, cornmeal, salt, sugar and pumpkin pie spice. Once mixed, add the cinnamon sticks.

3. 3

   Cook the mixture

   Set the pot over a medium heat and stir constantly for about 5–7 minutes to prevent sticking. The mixture cooks quickly, so keep a close eye on it.

4. 4

   Thicken and remove

   When the mixture begins to boil, reduce the heat and keep stirring until it has a consistency similar to grits. Take it off the heat and remove the cinnamon sticks.

5. 5

   Add the raisins

   Toss the raisins with 1 tablespoon of flour, then shake off any excess. Stir them into the mixture; coating them helps stop them clumping together and sinking.

6. 6

   Bake until golden

   Pour the mixture into the buttered dish and bake uncovered for about 45 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.

7. 7

   Cool completely

   Let the cake cool completely to room temperature before removing it from the dish.

8. 8

   Serve warm drinks

   Serve with hot chocolate or coffee.

What is Dominican arepa dulce de maíz?

Dominican arepa dulce de maíz, also called torta dominicana, is a sweet cornmeal bake from the Dominican Republic. Despite the name, it is more like a dense, moist pudding cake than a thin arepa.

This version builds on the traditional combination of cornmeal, milk, cinnamon and raisins with coconut milk and pumpkin. The mixture is cooked on the hob before baking, which helps it set into a tender, cohesive cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 10g protein, 90g carbs, 24g fat.

The cornmeal and brown sugar provide most of the carbohydrates, while the brown butter and coconut milk contribute much of the fat. Milk, evaporated milk and cornmeal contribute protein. Pair a slice with coffee or unsweetened tea, or serve it after a lighter savoury meal.

The three-milk mixture

Whole milk: it provides the liquid base and helps soften the cornmeal as the mixture cooks.

Evaporated milk and coconut milk: these add richness and a fuller flavour. Stir the pot well before cooking so the pumpkin and milks are evenly combined.

Cook the cornmeal patiently

Steady stirring: keep the spoon moving over the base and around the sides of the pot during the 5–7 minutes on a medium heat. Cornmeal can settle and catch quickly, especially as the mixture thickens.

Grits-like texture: after the mixture boils, lower the heat and continue stirring until it is thick and spoonable. This stovetop stage gives the cake structure before it goes into the oven.

Keep the raisins in place

Flour coating: toss the raisins with the tablespoon of flour and shake off any excess before adding them. This helps keep them separate and reduces the chance of them sinking to the bottom.

Even distribution: stir them through the thick mixture rather than scattering them on top, so each slice has raisins throughout.

Check the bake

Golden top: begin checking around the 45-minute mark, as the recipe gives a baking window of 45 minutes to 1 hour. The surface should be golden brown.

Toothpick test: insert a toothpick into the cake; it should come out clean. Let the bake cool completely in its dish before trying to remove it, as it needs time to settle.

Serve it simply

Hot chocolate: serve a slice alongside a mug for a cosy pairing that suits the cake’s sweet, spiced flavour.

Coffee: black coffee offers a contrasting, less-sweet accompaniment. The cake is rich enough to serve on its own, too.

Recipe notes & tips

• Use a large, heavy-based pot to make constant stirring easier.
• Measure the ingredients before heating the mixture, as it thickens quickly.
• Scrape the bottom and corners of the pot while stirring to prevent sticking.
• Shake the excess flour from the raisins so it does not make the cake dusty.
• Use a toothpick to check the centre before taking the dish out of the oven.
• Cool the cake fully before slicing for neater portions.

Variations

• Extra cinnamon: add a little ground cinnamon for a more pronounced spice note.
• No raisins: leave them out for a smooth, even texture.
• Coconut finish: scatter a little toasted coconut over each serving.
• Warm spice: adjust the pumpkin pie spice to suit your taste.
• Individual portions: bake the mixture in smaller ovenproof dishes and begin checking earlier.

Common mistakes to avoid

• Stopping the stirring: cornmeal can stick to the pot; keep stirring, especially as the mixture thickens.
• Cooking too fast: a high heat can scorch the bottom; use medium heat, then lower it once the mixture boils.
• Skipping the pre-cook: baking the raw mixture alone misses the recipe’s thickening stage; cook it on the hob first.
• Adding wet raisins: they can clump; toss them with flour and shake off the excess.
• Removing it while hot: the cake is delicate before it settles; cool it fully in the dish.
• Overbaking: the cake can dry at the edges; check from 45 minutes and remove it when a toothpick comes out clean.

How to store

Once completely cool, cover the dish or transfer slices to an airtight container and refrigerate for up to 4 days. Reheat individual portions gently in the microwave or in a low oven until warmed through.

Frequently asked questions