Bread, pound cake type, pan de torta salvadoran
Whole food · Baked Products
Photo: Wikipedia
Pan de Torta is a dense, sweet Salvadoran pound cake, often baked in a loaf or ring mold. It has a moist, tender crumb with a rich, buttery flavor and a subtle sweetness from sugar and sometimes a hint of vanilla or citrus. Nutritionally, it's a calorie-dense energy source, providing a significant boost from carbohydrates and fats.
Calorie split: 7% protein · 53% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, buttery sweetness and dense, satisfying texture that pairs perfectly with coffee or a salty cheese. It's a beloved staple in Salvadoran bakeries and homes, representing a sweet, simple pleasure.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to blood-sugar spikes, and it's calorie-dense, which requires mindful portioning for those monitoring energy intake. To counteract this, enjoy a smaller slice alongside a source of protein (like eggs or cheese) or healthy fat (like avocado) to slow sugar absorption and increase satiety.
Key benefits
- Quick energy source from high carbohydrate content
- Provides dietary fat for satirie and flavor
- Contains a modest amount of protein from flour and eggs
- A comforting, traditional treat in Salvadoran culture
- Versatile base for both sweet and savory preparations
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
While similar to a pound cake, traditional Pan de Torta recipes often use lard instead of butter, giving it a uniquely rich and savory depth that sets it apart from its European counterparts.
Full nutrition (USDA data · scales with serving)
| Water | 22.4 g |
| Energy | 390 kcal |
| Energy | 1634 kj |
| Protein | 7.1 g |
| Total lipid (fat) | 17.4 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 51.3 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 18.1 g |
| Sucrose | 17.3 g |
| Glucose | 0.27 g |
| Fructose | 0.25 g |
| Lactose | 0.00 g |
| Maltose | 0.28 g |
| Starch | 25.2 g |
| Calcium, Ca | 46.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 300 mg |
| Potassium, K | 210 mg |
| Sodium, Na | 390 mg |
| Zinc, Zn | 0.62 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.26 mg |
| Selenium, Se | 13.5 ug |
| Thiamin | 0.07 mg |
| Riboflavin | 0.18 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 0.55 mg |
| Vitamin B-6 | 0.05 mg |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Tocopherol, beta | 0.77 mg |
| Tocopherol, gamma | 7.7 mg |
| Tocopherol, delta | 3.8 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.80 g |
| SFA 20:0 | 0.05 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.3 g |
| MUFA 18:1 c | 4.2 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 9.4 g |
| PUFA 18:2 | 8.2 g |
| PUFA 18:2 n-6 c,c | 8.1 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 1.2 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 1.2 g |
| PUFA 18:3 n-6 c,c,c | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.16 g |
| Fatty acids, total trans-monoenoic | 0.08 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.08 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.16 g |
| Isoleucine | 0.24 g |
| Leucine | 0.54 g |
| Lysine | 0.15 g |
| Methionine | 0.18 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.17 g |
| Valine | 0.33 g |
| Arginine | 0.18 g |
| Histidine | 0.10 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.39 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.23 g |
| Proline | 1.1 g |
| Serine | 0.38 g |
| Hydroxyproline | 0.00 g |
FAQ
How is Pan de Torta different from regular pound cake?
Pan de Torta is denser, often uses lard for a richer flavor, and is a staple in Salvadoran cuisine, whereas traditional pound cake is typically butter-based and lighter.
Can I use it for savory dishes?
Yes, its dense texture holds up well. It's famously used in 'Pan con Pollo' or sliced for sandwiches with cheese, beans, or avocado.
How should I store leftover Pan de Torta?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days. For longer storage, freeze slices for up to a month.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.90 kcal/g · 7% calories from protein · 1.7 g fiber · 18.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.