An integral part of Caribbean cuisine in festive times, especially around Christmas, black fruit cake is a unique dessert filled with nuts, dried fruits, warm spices, and burnt sugar syrup - giving it a rich and bitter chocolate flavor and a typical deep black color.
Although the cake has numerous variations regarding the ingredients, rum is always mandatory. Black fruit cake has roots throughout the Caribbean, dating back to the 17th century when English settlers brought over their tradition of the English pudding, which was modified by the slaves and their descendants into a decadent rum cake over the years.
This simple, unpretentious Nicaraguan custard consists of milk, sugar, butter, egg yolks, and cornstarch. It is lightly flavored with cinnamon and vanilla. The custard has an unusual consistency, so it can be sipped or consumed with a spoon. Atolillo can be served as a dessert in small bowls or glasses, but it is also used as a topping for various cakes such as Pio V.
MAIN INGREDIENTS
Cajeta de coco is a traditional and Nicaraguan dessert consisting of condensed milk, grated coconut, butter, sugar, and graham crackers. All of the ingredients are cooked together and then formed into small balls and rolled in either coconut or crumbs.
The balls are traditionally placed in special paper cups and served chilled, either for breakfast or during the day, when it is recommended to pair them with a cup of tea or coffee.
MAIN INGREDIENTS
Perrerreque is a traditional corn cake originating from Nicaragua. The corn cake is usually made with a combination of cornmeal, crumbly cow's milk cheese, sugar, butter, milk, and baking soda. The ingredients are mixed, and the mixture is then poured into a greased baking pan.
The cake is baked until golden brown, cooled, and cut into squares before serving. If adequately prepared, perrerreque should be savory and slightly sweet. In Nicaragua, this corn cake is often baked in wood-fired ovens.
MAIN INGREDIENTS
Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette, which imparts a unique flavor to these tasty donuts.
Another classic variety of rosquillas is made with sweet muscat wine (moscatel), and those donuts are known as rosquillas de vino. After they have been deep-fried, rosquillas are typically served as a sweet snack, topped with cinnamon sugar.
VARIATIONS OF Rosquillas
Ayote en miel is a traditional dessert that’s especially popular in Nicaragua and Guatemala. The dessert is usually made with a combination of ayote (squash), sugar, cinnamon, ginger, allspice, and water. The mixture is simmered over medium heat until the squash becomes very tender and absorbs most of the sugary syrup.
Once done, ayote en miel can be served warm or left to cool down, and it’s then served cold. This dessert is often accompanied by a scoop of ice cream or a cloud of whipped cream on the side. It’s typically served on occasions such as Christmas or Dia de los muertos on November 1st.
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