Torta De Nata
"Cream Cake"
From the treasured pages of Libro para Recetas
Written by Susana de Sánchez Irazoqui
Torta De Nata
"Para cada masa de nata una de azucar una de harina y un huevo Se bate la nata a que no se quede ninguna clusca luego se le revuelve el azucar, despues la harina revuelta con 1/2 cucharita de Royal, para cada masa y al ultimo los huevos batidos por separado se revuelve todo y se hacia en un molde y se mete a el horno. Se sirve con miel."
English Translation
"For each portion: one of cream, one of sugar, one of flour, and one egg. Beat the cream so that there are no lumps, then mix in the sugar, then the flour mixed with 1/2 teaspoon of baking powder for each portion, and lastly the eggs beaten separately. Mix everything together and place in a mold, then put it in the oven. Serve with syrup."
Note on the Original Text
This recipe is written with minimal instructions and assumes a cook familiar with the basics of home baking. Ingredient measurements are proportional, using the concept of 'equal parts'—a flexible, practical approach in households lacking precise scales. Spelling is old-fashioned and informal, with some regional expressions ('clusca' for lump, for example). The use of 'Royal' refers to the popular early baking powder brand, now replaced with generic baking powder. Directions are breathless and implicit, emphasizing method and intuition.
Title
Libro para Recetas (1914)
You can also click the book image above to peruse the original tome
Writer
Susana de Sánchez Irazoqui
Era
1914
Publisher
Unknown
Background
A handwritten culinary treasure from early 20th-century Durango, this manuscript brings together cherished home recipes, lovingly passed down by a family of women. Discover the flavors and traditions of Mexico in a time of change, told one intimate recipe at a time.
Kindly made available by
University of Texas at San Antonio
This recipe hails from early 20th-century Durango, in northern Mexico, a region known for its dairy traditions and hearty home baking. Compiled in 1914 by Irazoqui, Susana de Sánchez, and her family, this handwritten recipe book captures the everyday cookery of well-to-do Mexican households during the turbulent years of the Mexican Revolution. Amidst change and uncertainty, family traditions were preserved in these friendly scribbled cookbooks—full of cherished sweets like this Torta de Nata, which celebrates local cream and the art of simple, comforting cakes.
The original bakers used basic kitchen tools: a large mixing bowl, a sturdy wooden spoon for beating the nata, a hand-run egg beater or fork for whipping eggs, and a flour sifter. The batter was baked in a metal or earthenware mold, placed directly in a wood- or charcoal-fired oven—requiring a keen baker’s sense of timing and temperature to know when the cake was 'just right.' Finished slices were lifted out with a broad knife or spatula, and the all-important honey was poured from a clay pitcher.
Prep Time
15 mins
Cook Time
30 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 7 oz fresh nata (clotted cream)*
- 7 oz granulated sugar
- 7 oz all-purpose flour
- 1 large egg
- 1/2 teaspoon baking powder (modern substitute for 'Royal')
- *If fresh nata is unavailable, substitute with crème fraîche or a mix of heavy cream and mascarpone.
- Honey or simple syrup, to serve
Instructions
- To make Torta de Nata, use equal weights of fresh clotted cream (nata), granulated sugar, and all-purpose flour, with one large egg for each portion (for instance, 7 oz each of nata, sugar, and flour plus one egg).
- Beat the nata until completely smooth and free of lumps.
- Next, add the sugar to the nata and mix well.
- Sift the flour with 1/2 teaspoon of baking powder (this is a modern substitute for the original 'Royal').
- Combine this flour mixture with the nata-sugar blend.
- In a separate bowl, beat the egg until light and foamy, then fold it gently into the batter.
- Pour the batter into a prepared baking tin and bake in a moderate oven (around 350°F) until set and lightly golden, about 25–30 minutes.
- Slice and serve with a generous drizzle of syrup or honey.
Estimated Calories
370 per serving
Cooking Estimates
You will spend about 15 minutes preparing the batter and getting everything ready before baking. The cake then bakes for around 30 minutes. Each serving has about 370 calories, and the recipe makes 8 slices.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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