{"id":3102,"date":"2012-01-23T14:25:59","date_gmt":"2012-01-23T17:25:59","guid":{"rendered":"http:\/\/www.patagonia-argentina.com\/?p=3102"},"modified":"2026-08-05T15:53:26","modified_gmt":"2026-08-05T18:53:26","slug":"torta-de-betty","status":"publish","type":"post","link":"https:\/\/www.patagonia-argentina.com\/en\/torta-de-betty\/","title":{"rendered":"Torta de Betty"},"content":{"rendered":"<p><strong>Rich, comforting and unmistakably Patagonian, this delicious cake brings together two of R\u00edo Negro\u2019s signature flavours\u2014apples and chocolate\u2014enhanced with the warm spice of cinnamon and nutmeg. A timeless homemade treat in every sense. Thank you, Betty!<\/strong><\/p>\n<h2>Ingredients:<\/h2>\n<p>150 g (5.3 oz) melted butter<br \/>\n3 eggs<br \/>\n2 cups sugar<br \/>\n1\/2 cup water<br \/>\n2 1\/2 cups self-rising flour<br \/>\n2 tbsp cocoa powder<br \/>\nA pinch of ground cinnamon<br \/>\nA pinch of ground nutmeg<br \/>\n1 cup finely chopped walnuts<br \/>\n40 g (1.4 oz) coarsely grated semisweet chocolate<br \/>\n2 Granny Smith apples, grated or finely diced<br \/>\n1 tsp vanilla extract<\/p>\n<h2>Method:<\/h2>\n<p>In a large bowl, beat together the melted butter, eggs, sugar and water until the mixture becomes light and creamy.<\/p>\n<p>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.<\/p>\n<p>Spoon the batter into a generously buttered and floured tube (Bundt-style) cake tin.<\/p>\n<p>Bake in a moderate oven for 60 to 70 minutes, or until a skewer inserted into the centre comes out clean.<\/p>","protected":false},"excerpt":{"rendered":"<p>Rich, comforting and unmistakably Patagonian, this delicious cake brings together two of R\u00edo Negro\u2019s signature flavours\u2014apples and chocolate\u2014enhanced 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&#8230; <a class=\"read-more\" href=\"https:\/\/www.patagonia-argentina.com\/en\/torta-de-betty\/\">Read on<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-3102","post","type-post","status-publish","format-standard","category-patagonia-hoy"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts\/3102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/comments?post=3102"}],"version-history":[{"count":1,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts\/3102\/revisions"}],"predecessor-version":[{"id":16697,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/posts\/3102\/revisions\/16697"}],"wp:attachment":[{"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/media?parent=3102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/categories?post=3102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.patagonia-argentina.com\/en\/wp-json\/wp\/v2\/tags?post=3102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}