Torta negra is a rich Colombian celebration cake made by soaking dried fruit, including raisins, apricots and plums, in orange juice days in advance before adding it to a dark cake batter. Spiced with cloves and cinnamon, it is baked slowly at a low temperature for a dense, moist texture. Like other festive fruit cakes, it becomes even more flavorful over the following days.
Soak the raisins, apricots and plums in the orange juice in a covered container in the refrigerator for at least two days. The fruit should absorb the juice thoroughly.
Beat the butter and brown sugar until pale. Add the eggs one at a time, mixing well after each addition.
Sift in the flour, baking powder, cinnamon and cloves. Add the soaked fruit with its juice and the walnuts to make a thick batter.
Pour the batter into a greased pan and bake in an oven preheated to 150°C / 300°F for one and a half hours, until a toothpick inserted into the center comes out clean.
Start soaking the dried fruit at least two days ahead. A shorter soak will leave the cake dry. Allergens: contains wheat (gluten), milk and dairy products, eggs and tree nuts (walnuts).
Meyveleri iki gün yerine üç gün ıslattım, kek kestiğimde ıslak bir dokuya geldi ama dağılmadı. Bir buçuk saat yetmedi, benim fırınım biraz zayıf ısıttığı için on dakika daha uzattım.
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