Torta Salgada
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
12
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Calories
490 kcal
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Course
Main Course
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Cuisine
Brazilian
Torta Salgada
Description
Torta Salgada uses a seasoned chicken filling made by cooking shredded rotisserie chicken with sauteed onions, tomatoes, chipotle in adobo sauce, garlic, scallions, cilantro, chicken bouillon, sugar, black pepper, paprika, and oregano. This filling is cooked until thick and flavorful, then cooled. The batter combines all-purpose flour, baking powder, salt, pepper, eggs, milk, avocado oil, and cream cheese to form a smooth and moist cake mixture. The filling is incorporated into the batter before baking in a buttered and floured rectangular dish to set into a loaded savory cake.
This cake has a complex flavor from smoky chipotle and herbs combined with the savory chicken, contrasted against the soft, slightly dense batter that holds the filling. It can be sliced and served as a main dish or substantial snack, offering a filling and flavorful option. The chicken preparation and baking method produce a moist interior with a lightly browned crust.
Leftover torta can be refrigerated and reheated in a microwave or oven wrapped in foil. The chicken filling can be made in advance to save time. This savory cake is practical for making ahead and storing, making it convenient for multiple meals or entertaining.
Ingredients
For the Chicken Filling:
- 500 g rotisserie chicken , shredded. You can use boiled chicken if preferred.
- 1 large onion , chopped
- 4 Roma tomato chopped
- 3 scallions , white and green parts, chopped
- ½ cup cilantro chopped, fresh
- 4 garlic , finely minced or 1 teaspoon granulated garlic
- 1 tablespoon chicken bouillon adjust to taste, Knorr brand or 1 teaspoon kosher salt
- 1 teaspoon light brown sugar or white sugar
- ½ teaspoon black pepper to taste, ground
- 6 pieces chipotle peppers in adobo sauce You can substitute 1 red bell pepper for a milder flavor, chopped plus 2 tablespoons sauce
- 2 tablespoons paprika
- 1 tablespoon oregano dried
- 3 tablespoons extra virgin olive oil or canola oil
For the Savory Cake Batter:
- 375 g all-purpose flour 3 cups
- 1 teaspoon kosher salt
- 420 ml whole milk room temperature
- ¼ teaspoon black pepper ground
- 4 large egg room temperature
- 210 ml avocado oil 1 cup, or any neutral-flavored oil
- 1 tablespoon baking powder non-aluminum
- 8 oz cream cheese full fat
Instructions
For the Chicken Filling:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the tomatoes, onion, chipotle pepper, garlic, chicken bouillon, sugar, and the white part of the scallion and cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened about 20 minutes.
- Stir in the green parts of the scallions, cilantro, black pepper, oregano, and shredded chicken. Taste and adjust seasonings as needed. Turn off the heat and set aside to cool.
For the Savory Cake Batter:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9'' x 13'' rectangular Pyrex baking dish; dust with flour, tap out the excess, and set aside.
- In a medium bowl, combine the flour and baking powder; set aside. In a blender jar, blend the eggs, milk, oil, pepper, and salt until completely smooth, about 2 minutes.
- Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over-mix!
- Pour half of the batter into the prepared pan. Spread the chicken filling evenly on top of the batter. Gradually pour the rest of the cake batter over the filling, making sure you distribute evenly to cover the filling completely. Use a spoon to spread the batter if needed. Dot it with cream cheese,
- Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the Torta Salgada from the oven and let it cool for 10 minutes. Cut it into squares and serve warm. Enjoy!
Notes
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Reheat portions in microwave for 1 minute or in a 350°F oven wrapped in foil for 15 minutes.
- The chicken filling can be prepared two days ahead to simplify assembly.
User Reviews
Overall Rating
5
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