Traditional Torta Galesa

Rating

Calories: Approx. 350 per slice

Macros: 5g protein, 15g fat, 50g carbohydrates per serving

Cooking time: 1 hour 18 minutes

Recipe ingredients:

instacart: FEgHzcazOYk

Categories: cake, dessert, holiday, Welsh cuisine, Argentinian cuisine, fruitcake, traditional recipes, baked goods

About

An exquisite Welsh fruitcake embraced by Argentinian culinary traditions, perfect for holiday celebrations.

Top Recipe

TORTA GALESA | Receta Original de la Patagonia - CUKit!

recipes.curator7 days ago3 min read

Discover a timeless classic from Patagonia with our Traditional Torta Galesa, an exquisite Welsh fruitcake deeply embraced by Argentinian culinary traditions. Its rich, dense texture and vibrant fruit flavors make it an ideal holiday dessert, especially cherished at Christmas and New Year's celebrations. The flavor matures and deepens over time, making it worth the anticipation.

Ingredients

🍚 300g Pastry/All-purpose Flour "0000"
🧈 100g Unsalted Butter
💧 1 cup Water
🍬 280g Sugar
🥄 1 tsp Baking Soda
🥄 4 tsp Baking Powder
🍇 300g Golden and Dark Raisins (approximately 2 cups)
🥃 1 Tbsp Cognac
🌰 50g Chopped Walnuts
🍊 50g Candied Orange Peel
🌿 1 Tbsp Cinnamon
🌰 1 Tbsp Nutmeg

Instructions

1- Prepare the Caramel Base:

In a generic non-stick saucepan over moderate heat on an ATMA induction cooktop, add 280g of sugar.
Stir occasionally with a silicone spatula until the sugar melts and turns into an amber-colored caramel.

2- Add Liquids and Butter:

Carefully add 1 cup of water to the hot caramel, allowing it to bubble vigorously.
Stir in 100g of unsalted butter until fully melted and incorporated.

3- Add Fruits and Spices:

Mix in 300g of raisins, 1 Tbsp of cinnamon, and 1 Tbsp of nutmeg. Stir thoroughly.

4- Cool and Add Leavening Agents:

Cook the mixture for about 3 minutes, then incorporate 1 tsp of baking soda. Stir quickly as the mixture foams.
Remove from heat and let it cool slightly.

5- Combine with Dry Ingredients:

Gradually add in 300g of pastry flour, 4 tsp of baking powder, 50g of walnuts, and 50g of candied orange peel. Mix until a thick batter forms.

6- Optional Enhancement:

If desired, fold in 1 Tbsp of Cognac.

7- Prepare the Pan:

Grease and flour a 20cm (8-inch) generic springform pan.
Place a round piece of parchment paper at the bottom.

8- Bake the Cake:

Pour the batter into the prepared pan and level the surface.
Bake in a preheated Ultracomb oven at 160°C (320°F) for about 75 minutes.

9- Test and Cool:

Check doneness with a wooden skewer; it should come out clean.
Let the cake cool on a wire rack.

10- Enhance Flavor:
- For best results, cover the cooled cake and let it rest for at least one day before serving.

Prep Time: 25 minutes
Cook Time: 78 minutes
Total Time: 103 minutes
Servings: Approximately 12 slices
Equipment: Saucepan (Non-stick, Generic), Induction Cooktop (ATMA), Silicone Spatula (Generic), Measuring Cup and Spoons (Generic), Springform Pan (20cm, Generic), Parchment Paper, Oven (Ultracomb), Wire Cooling Rack (Generic)