Welsh black cake recipe

This delight of the pastry is a classic of Argentine Patagonia, which is why it is also called Patagonian cake or Welsh cake. For the nineteenth century, the Wesses arrived in South Argentina in search of peace that they did not achieve in their country. The cold of the area and food shortages represented a constant challenge for these immigrants. Therefore, this cake arises as the perfect solution, since it contributed a high caloric value. In addition, he had great lasting, since he maintained some flavors of his homeland. You should also know that the black cake brings with it a tradition in the marriages of the area and, currently, continues to be practiced. The basis of wedding cakes are made with this recipe and during the first 12 months, it is common for the couple How to make traditional Welsh black cake. Do not miss the recipe of this wet, exquisite and fold cake. Lets cook!

Ingredients to make black Welsh cake:

1. This Welsh black cake recipe includes several ingredients and steps, which is why we recommend that you do it patiently and enjoying the process. To start with the elaboration, first remove the eggs from the refrigerator so that they are at room temperature.

2. soak the raisins with the cognac and reserve them. At the end of the recipe you will find options to replace the ingredients and add those that you like or have available.

Trick: Use a glass or ceramic container to soak the raisins.

3. In a small pot, heat sugar to make caramel sauce. When the sugar is slightly golden, as you see in the image, add half a glass of boiling water.

4. Remove to dissolve sugar and water, still hot. Achieve a caramel sauce and reserve it.

5. In a container mix the dry ingredients reserving 1 tablespoon of flour. These ingredients are: flour, cocoa, ginger, cinnamon, nutmeg, sodium bicarbonate, baking powder and the pinch of salt.

6. Pica the nuts taking into account that, if the trashs first, they will have a more intense flavor.

7. Mix the nuts you have chopped with the spoonful of flour that you had previously separated and reserve them.

8. In another container, mix cold butter with the sugar and lemon zest. Booking.

9. On the other hand, squeeze the lemon and mix 1 teaspoon with warm milk. Then, cover it and reserve it to form a bitter milk. Next, turn on the oven to 160 ºC.

10. Prepare the mold where you are going to cook your cake. To do this, grease it and cover it with flour mixed with cocoa. In this way, the cake will not be white when unmolding it. In this case, we have used a mold of 22 centimeters in diameter.

Trick: Adapt the amounts to the mold you use.

11. Now it is time to start joining the ingredients to make your Welsh cake, the original recipe. To do this, cream the butter with the sugar so that the latter dissolves, be careful not to cut the butter. Then, add both eggs one by one, breaking them previously in a separate container to corroborate that they are in conditions.

12. Add the raisins you had soaked in Cognac, including the excess liquid.

13. It now incorporates the dry ingredients: sour milk, lemon juice and caramel sauce, alternating them and helping you with a hand whipper so that lumps are not formed.

14. Finally, add the nuts that you had chopped and mixed with the flour. Try them.

15. Turn the preparation in the mold that you had prepared and cook your cake in the oven preheated for 1 hour until, when clicking it, they do not leave remains of the preparation.

16. Once warm, demoldala and enjoy it with your favorite infusion. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.