Torta Negra Colombiana (Colombian Black Cake)

You can never have too many main course recipes, so give Torta Negra Colombiana (Colombian Black Cake) a try. Watching your figure? This lacto ovo vegetarian recipe has 837 calories, 13g of protein, and 37g of fat per serving. This recipe serves 12. For $1.94 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 329 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up ground nutmeg, baking powder, prunes, and a few other things to make it today. It is brought to you by My Colombian Recipes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Users who liked this recipe also liked Posta Negra (Colombian-Style Black Beef), Natilla Colombiana (Colombian-Style Pudding), and Torta de Choclo (Colombian-Style Corn Cake).

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

One to two weeks before you make the cake, place the prunes, raisins,1/4 cup of rum and 1/2 cup of wine in a non reactive container.When you are ready to make the cakes, preheat the oven to 350 degrees F.Butter and flour two 8 inches round cake pans and set aside.Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.

 

Step by step:

1. One to two weeks before you make the cake, place the prunes, raisins,1/4 cup of rum and 1/2 cup of wine in a non reactive container.When you are ready to make the cakes, preheat the oven to 350 degrees F.Butter and flour two 8 inches round cake pans and set aside.

2. Place the raisins, prunes and brevas in the food processor and process for about 60 seconds.

3. Transfer the fruit mixture to a bowl and set aside.In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time.

4. Add the flour mixture and mix on the lower speed for about one minute.

5. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes.

6. Remove from oven and let them cool for about 5 to 10 minutes.Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil.

7. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.

Nutrition Information:

covered percent of daily need