Description
In Argentina this pie brought by the Welsh settlers who started arriving in Chubut province in 1865, known as "black cake" (torta negra in Spanish) is a traditional dish. Very spicy taste, flavored pastries and absolutely not difficult to prepare.
Ingredients
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Dried fruits
200 g
-
Sugar
100 g
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Flour
250 g
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Leavening agent
2 tsp
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Honey
3 Tbsp
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Black tea
1 cup
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Cinnamon
0.5 tsp
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Nutmeg
0.25 tsp
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Chicken egg
1 piece
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Olive oil
1 tsp
Cooking
Dried fruit cut into small pieces (I look up to the size of raisins). Brewing fresh tea, pour the dried fruit and leave to infuse overnight (approximately 6 hours). I used prunes, apricots, raisins, light and dark, apples, and dried cherries (can be any, the main thing - 200g).
During the night the dried fruit to be fed with tea flavor and soften.
Add sugar. With this amount of sugar baking is very sweet, if you want you can put only half portion (50 g).
Add spices and stir thoroughly.
Add the egg, stir.
Sift flour with baking powder and small portions to add to the dried fruit. Stir thoroughly until smooth.
Add honey (leave 1 tbsp for greasing the finished product).
Form to lay a paper for baking, brush with oil (I use olive).
The dough shift in the form and send in a preheated oven.
Bake at 165 deg. (that is just below the average) over 60 minutes, willingness to check the match (must stay dry).
After baking, grease the top with honey. Bon appetit!
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