The Patagonian Welsh Black Cake (Torta negra galesa)
Not many actual Welsh nationals know about that argentinian cake which bears their country’s name; unless a Welsh has traveled to southern Argentina, more precisely to the province of Chubut. It is here, in the Patagonian steppe, where the first settlers reinvented this cake; they wanted food that would keep for a long time, so they could carry it on long journeys.
Around the 1860s the first Welsh settlers landed in Patagonia and there suffered food shortages as a result of their undeveloped and isolated location combined with harsh weather conditions. The settlers needed a dish that is as tasty as would be easy to keep; the Welsh migrants had seen all these requirements in their Christmas and wedding cake they knew back home in Wales. That was how the Welsh cake came to Patagonia and has since become a staple of argentinian desserts from Patagonia.
Around the 1860s the first Welsh settlers landed in Patagonia and there suffered food shortages as a result of their undeveloped and isolated location combined with harsh weather conditions. The settlers needed a dish that is as tasty as would be easy to keep; the Welsh migrants had seen all these requirements in their Christmas and wedding cake they knew back home in Wales. That was how the Welsh cake came to Patagonia and has since become a staple of argentinian desserts from Patagonia.
Ingredients
Yield: 4-6 guests
* 1 and 1/2 cup brown sugar
* 8 oz. butter
* 1 tablespoon lemon zest
* 1 teaspoon vanilla extract
* 4 eggs
* 2 and 1/2 cups flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 cup raisins
* 1 cup candied fruit
* 1 cup chopped walnuts (optional)
* 1 cup Cognac or Brandy
* 2 tablespoons molasses
* 3/4 cup water
1) First we let the dried fruit macerate overnight in the cognac; the next day reserve fruits and cognac separately.
2) Beat the melted butter with the sugar until creamy, then adding the lemon zest and the vanilla.
3) The cup of sugar is to be turned to a syrup; over medium heat setting pour the sugar in a pan, gradually adding the water while keeping it boiling during the whole process; heat this up and cook to reduce; remove from the stove and let it cool down.
4) Once cooled, add the syrup to the butter preparation and whisk well. Add the eggs, one by one while whisking then add the cognac and the molasses.
5) Preheat the oven to 350 °F, grill placed at middle position in the oven. Mix the flour with the baking powder, add the spices then add to the butter and eggs mixture. We now add the candied fruits that macerated in the cognac.
6) Pour the cake preparation in a greased cake pan, and bake in the oven for at least one hour before checking it.
It is recommended to put some sugar icing on the cake, then nuts to make the presentation spectacular...
Privacy Policy and Disclaimers