Two weeks ago we were transported to Colombia with the sweet recipe of avena. This week, be ready to make that gastronomic trip again!
I first had torta negra at a hot spring in Manizales. Colombia is surprisingly cool in certain areas; it was a cold and drizzly day and the hot outdoor springs, as well as this cake, were very welcome. Torta negra is traditionally made as a celebration cake. The sublime flavours justify the quantity of ingredients and time it takes to make : don’t be dissuaded.
- 450 g light brown sugar
- 200 ml cognac (more to taste)
- 2 teaspoons baking soda (dissolved in a bit of warm water)
- 1 pinch ground cloves
- 120 g powdered sugar
- 1 cup hazelnuts, chopped
- 1 pinch ground cinnamon
- 1 cup walnuts, chopped
- 1 cup currants
- 200 g butter, softened
- 400 g self-rising flour
- 1 pinch ground nutmeg
- 400 ml red wine (any red drinking wine will do, NOT cooking wine)
- 1 teaspoon vanilla extract
- Preheat oven to 375F/190C and grease/flour an 9″ cake pan.
- Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
- Boil for 3 minutes.
- Let mixture cool to room temperature.
- Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
- Mix thoroughly and pour into a cake pan that has been buttered and floured.
- Bake for approximately 45 minutes.
- Turn the oven off and let the cake stand inside until it tests done.
- Remove from the oven and sprinkle with powdered sugar.
recipe courtesy of food.com
Title photo courtesy of Pinterest