Traditional Peruvian Torta de Yema - Golden Egg Yolk Cake

Published: February 27, 2026
Patricia HillPatricia Hill
Categories: Parties & Events, Latin American, Cakes
Tags: Dessert, Cake, Celebration, Traditional, Peruvian, Egg
A professional, appetizing food photography shot of Peruvian Torta de Yema (golden egg-yolk cake). The cake is sliced to reveal a dense, golden crumb; visible ingredients include a bowl of egg yolks, a small dish of anise seeds, a jar of syrup, and a pat of butter in the background. Style: traditional Peruvian dessert, rustic yet elegant presentation on a simple white ceramic plate with a linen napkin and a cup of tea nearby. Soft natural lighting, shallow depth of field, warm tones, restaurant-quality composition. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Torta de Yema

Torta de Yema is a beloved Peruvian celebration cake with a dense, buttery crumb that sings of egg yolks and a whisper of anise. It's the kind of cake that feels like a warm invitation: golden, slightly moist, and made to be shared with friends over tea.

This version is straightforward and approachable—whisk rich yolks into a tender batter, bake until deeply golden, then brush the warm cake with a light anise-scented syrup. Little touches like lemon zest and a pat of melted butter make the crumb sing; serve it sliced thin for maximum delight.

Ingredients

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar (batter)
  • 8 tbsp Unsalted butter, softened
  • 8 pieces Egg yolks
  • 2 pieces Whole eggs
  • 1/2 cup Milk
  • 1 tsp Baking powder
  • 1 tsp Anise extract
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1 tsp Lemon zest (optional)
  • 3/4 cup Sugar (syrup)
  • 1/2 cup Water (syrup)
  • 1 tbsp Lemon juice (syrup)
  • 1/2 tsp Anise extract (syrup)
  • 1 tbsp Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F and butter a 9-inch round cake pan; line the bottom with parchment and butter the parchment.

  2. In a medium bowl, whisk flour, baking powder, and salt; set aside.

  3. In a large bowl, beat the softened butter with 1 cup granulated sugar until pale and creamy, about 3–4 minutes.

  4. Add egg yolks one at a time, beating well after each addition; then beat in the 2 whole eggs until smooth.

  5. Stir in the milk, anise extract, vanilla extract, and lemon zest until combined.

  6. Fold the dry ingredients into the wet mixture gently until just combined; scrape the batter into the prepared pan and smooth the top.

  7. Bake for 35–45 minutes, or until the cake is deep golden and a skewer inserted in the center comes out with a few moist crumbs.

  8. While the cake bakes, make the syrup: combine 3/4 cup sugar and 1/2 cup water in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in lemon juice and 1/2 tsp anise extract.

  9. When the cake is out of the oven, let it cool in the pan for 10 minutes. Poke the warm cake gently all over with a skewer and brush the warm syrup evenly over the top so it soaks in.

  10. Cool completely in the pan on a rack, then remove and dust lightly with powdered sugar if desired. Slice thin and serve with tea.

Tips & Notes

  • Use room-temperature butter and eggs for a smoother batter and even rise.
  • If you don't have anise extract, use 1/2 tsp ground anise or substitute a little orange blossom water for a different aromatic twist.