Torta Negra
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
50 mins
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Rest Time
15 d
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Total Time
1 hr 20 mins
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Servings
8 people
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Course
Dessert
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Cuisine
South American, Colombian
Torta Negra
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Torta negra is a Colombian cake prepared with dried fruits macerated in alcohol, that is very popular during Christmas throughout Latin America.
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Ingredients
For the fruits
- ¼ cup almonds , blanched and roughly chopped
- ¼ cup hazelnut peeled and roughly chopped
- ¼ cup walnuts , roughly chopped
- ⅓ cup candied orange peel , chopped
- ⅓ cup candied lemon peel , chopped
- ¼ cup prunes (pitted), minced
- 2 tablespoons instant coffee (dissolved in 1 tablespoon hot water)
- 2 teaspoons vanilla extract
- ¼ teaspoon ground clove
- ¼ teaspoon ground cinnamon
- ¼ teaspoon nutmeg grated
- ¼ teaspoon ginger grated fresh
- ½ teaspoon orange zest
- ½ teaspoon lemon zest
- 1 cup rum
- ½ cup sweet red wine
- ¼ cup blackstrap molasses
For the cake
- Fruit drained, previously prepared, macerated
- ¾ cup butter unsalted
- ¼ teaspoon salt
- ¾ cup sugar
- 6 egg
- 4 cups flour , sifted
- 1 teaspoon baking powder
Equipment
- Stand mixer
- 1 (10 inch) Round cake tin
Instructions
Fruits
- Marinate the mixture at least 15 days before the day of preparation.
- Add all the ingredients into a glass container that can be tightly covered. Place in the refrigerator.
- Stir occasionally and add rum and wine if the mixture dries up.
Cake
- About 3 hours before the beginning of the cake preparation, remove the fruits from the refrigerator and set aside at room temperature.
- Drain the fruits and reserve the maceration liquid.
- Preheat the oven to 375 F / 190 C.
- Grease and dust with flour a round cake tin about 10-inch (25 cm) in diameter 3 inches (8 cm) deep, or a rectangular tin about 9 x 5 x 3 inches ( 22 x 12 x 8 cm).
- In the bowl of a stand mixer, add the butter and salt and beat until reaching the consistency of cream.
- Add the sugar and continue beating for about 5 minutes.
- Add the eggs one by one and beat for 5 minutes.
- Separately, mix the flour and baking powder.
- Using a spatula, alternately add a little flour and a little macerated fruit, stirring gently until the flour is fully incorporated.
- Mix well and pour the mixture into the mold.
- Bake for 50 minutes or until a toothpick is inserted and comes out dry. It may be necessary to cover the mold at the end so that the cake does not brown too much.
- Take the cake out of the oven and let it rest for 5 minutes before unmolding it on a wire rack.
- Sprinkle the cake with the reserved maceration liquid before serving it.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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