Patagonia, October 17 2019
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The Welsh Cake

The famous Welsh or Black cake Welsh cake, despite of what its name seems to indicate, did not come from Wales. Actually, it constitutes a sign of the strength of the first Welsh settlers who arrived in the Valley of the Chubut river and how they faced the difficulties the environment presented.  There are many variations in this recipe, here we feature one of them. 

Flour 300 g.
Raisins 200 g.
Water 250 cc.
Chopped Nuts 75 g. (optional)
Crystallized fruit 250 g.
2 teaspoons of soda
brown sugar 200 g.
1 tablespoon of honey
Margarine 200 g.
¬Ĺ little cup of liquor

And now let’s get to the point
Put the raisins, honey and sugar into water, let it boil for 5 minutes and take it away from fire, let it cool and then mix with margarine. The next step will be to add sifted flour with the soda, nuts, fruits and
liquor. Pour this dough into a buttered and floured pan. Bake at moderate temperature for an hour. Keep it in a cool and dry place.


7 Responses to The Welsh Cake


  2. Mercedest says:

    La torta galesa no lleva huevos, porque es una torta que en una epóca estuvo hecha para que dure sin refrigeración

  3. ALICIA says:

    Y LOS HUEVOS?????? se olvidaron de que lleva 3 o 4 y adem√°s las especias como canela y nuez moscada, bicarbonato de sodio y miel 1 cucharada.

  4. Leila says:

    Me gusta las proporciones de los ingredientes, pero no lleva huevos?

  5. Graciela says:

    Espectacular la receta, ya la probé. Es exquisita! La preparo y ese mismo día se termina.

  6. Maria Florencia says:

    sale muy buena yo ya la hice muchas veces

  7. Pingback: Torta galesa para la Navidad que viene - Blogs

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