A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes. This was the first I’ve heard of this cake and had to research a good recipe. Here ya go.
1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)
To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used. I also iced the cake using this recipe for stabilized whipped cream.