Black Welsh cake

Name: Black Welsh cake (Torta Negra)
Yield: Makes 8–12 slices
Cuisine: Argentine
Ingredients: 100 g/3½ oz/generous ½ cup prunes, roughly chopped; 100 g/3½ oz/½ cup candied fruit, roughly chopped; 100 ml/7 tbsp brandy; 5 ml/1 tsp ground cinnamon; 10 ml/2 tsp bicarbonate of soda (baking soda); 50 g/2 oz/½ cup blanched almonds; 75 g/3 oz/¾ cup walnut halves; 250 ml/8 fl oz/1 cup water; 225 g/8 oz/1 cup butter; 300 g/11 oz/2¾ cups plain (all-purpose) flour; 10 ml/2 tsp bicarbonate of soda (baking soda); 200 g/7 oz/scant cup soft dark brown sugar; 30 ml/2 tbsp clear honey; 200 g/7 oz/generous cup raisins

Torta Negra

Preparation info

Makes
8–12
slices

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

A group of settlers from Wales came to the Chubut river region in Patagonia in the late 18th century. The area retains many Welsh traditions such as ‘afternoon tea’ and this cake is served in quaint tea houses. It is traditional to have a black Welsh cake as the bottom tier of a wedding cake.

Ingredients

200 g/7 oz/scant cup soft dark brown sugar
30 ml/

Americas
Argentina
Wedding/Marriage
Wales
Cake
Vegetarian

Method

Put the sugar, honey, raisins and water in a pan and slowly bring to the boil. Cover and simmer over a low heat for 5 minutes.
Cut the butter into chunks, add to the pan, re-cover and let it stand for about 5 minutes until the butter has melt