Patagonian Welshcake/Torta Negra Galesa
1.5 cups of self-raising flour (200g)
¾ cups of brown sugar (150g)
½ cup of butter (115g)
80 g of raisins, sultanas, apricots, walnuts – each
½ cup of rum and juice of 1 orange (125 ml)
2 eggs beaten
1 tsp baking powder, ¼ tsp salt
½ tsp cinnamon, nutmeg, ginger
Place chopped fruit and nuts in a bowl, pour the rum and leave to soak overnight.
Pre heat the oven to 275 – 300 degrees °F/150c Grease the baking tin well. In another bowl, mix the flour, salt, baking powder, cinnamon and ginger
Blend in the butter, using the tips of your fingers to mix the butter with the dry mixture or use a mixer and transfer to a bowl. Add the brown sugar to the butter and flour mix. Add the fruit and nuts soaked in rum and mix well.
Add the beaten eggs and a little milk and mix well. The mixture should be quite wet and sticky.
Place mixture in 1 or 2 baking tins and bake at 275 – 300 degrees °F/150c for 1 hour or when the knife comes out dry.
Glace Icing – to decorate the cake.
110g icing sugar, Orange/Lemon juice, warm water if needed
Sieve the icing sugar into a bowl, add juice e/lemon. of half an orange and water if needed. The icing should trail when you drop it from a spoon – so when you put it on the cake it will drop over the sides but also stay on the cake. If too thick add more juice or boiling water, if too thin add more icing sugar.
Decorate the cake with the icing, walnuts and orange zest.