Torta negra, Colombia's dense holiday cake, is made by soaking dried fruit like raisins, apricots and prunes in orange juice for days before folding them into a dark, spiced batter. Flavoured with clove and cinnamon, the batter bakes slowly at a low temperature until rich and moist. Like other festive cakes, it only gets better with a few days' rest.
Soak the raisins, apricots and prunes in the orange juice in a covered container in the fridge for at least two days; the fruit should absorb the liquid fully.
Beat the butter and brown sugar together until light in colour, adding the eggs one at a time and mixing well after each.
Sift the flour, baking powder, cinnamon and clove into the batter, then fold in the soaked fruit with its liquid and the walnuts to form a thick batter.
Pour the batter into a greased tin and bake in an oven preheated to 150°C for an hour and a half, until a skewer inserted in the centre comes out clean.
Start soaking the dried fruit at least two days ahead — a short soak leaves the cake dry. Allergens: contains wheat (gluten), milk and dairy, egg, tree nuts (walnut).
Swapping the walnuts for hazelnuts gives the cake a lighter, sweeter aroma; in that case reduce the brown sugar to half a cup to keep the balance.
Admin DadaGastro · verified in test kitchenMeyveleri 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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