Rich, comforting and unmistakably Patagonian, this delicious cake brings together two of Río Negro’s signature flavours—apples and chocolate—enhanced with the warm spice of cinnamon and nutmeg. A timeless homemade treat in every sense. Thank you, Betty!
Ingredients:
150 g (5.3 oz) melted butter
3 eggs
2 cups sugar
1/2 cup water
2 1/2 cups self-rising flour
2 tbsp cocoa powder
A pinch of ground cinnamon
A pinch of ground nutmeg
1 cup finely chopped walnuts
40 g (1.4 oz) coarsely grated semisweet chocolate
2 Granny Smith apples, grated or finely diced
1 tsp vanilla extract
Method:
In a large bowl, beat together the melted butter, eggs, sugar and water until the mixture becomes light and creamy.
In a separate bowl, sift together the self-rising flour, cocoa powder, cinnamon and nutmeg. Gradually fold the dry ingredients into the wet mixture, stirring until smooth. Finally, gently incorporate the walnuts, grated chocolate, apples and vanilla extract.
Spoon the batter into a generously buttered and floured tube (Bundt-style) cake tin.
Bake in a moderate oven for 60 to 70 minutes, or until a skewer inserted into the centre comes out clean.
