My Health Partner Logo

Columbian black Cake

Columbian black Cakeimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time50 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


 15 g almonds, coarsely chopped and peeled
 15 g hazelnuts, peeled and coarsely chopped
 15 g walnuts, coarsely chopped
 15 g candied orange peel, chopped
 15 g candied lemon zest, chopped
 25 g pitted prunes, minced
 2 tablespoons instant coffee
(dissolved in 1 tablespoon of hot water)
 2 teaspoons natural vanilla extract
1/2 teaspoon of ground cloves
1/2 teaspoon of ground cinnamon
 1/4 teaspoon of grated nutmeg
 1/4 teaspoon grated fresh ginger
 1/2 teaspoon of orange zest
 1/2 teaspoon of lemon zest
 2 tablespoons of rum
For the cake:
Previously prepared soaked fruit, drained
 60 g soft butter
 1/4 teaspoon of salt
 40 g unsweetened cocoa
 30 g powdered sugar
 2 eggs
 150 g wholemeal flour, sifted
 1 teaspoon of baking powder


 15 days before the preparation is to be made, pour all the ingredients into a glass container with the rum and water up to the level and store in the refrigerator.
On D-Day, strain the fruit and reserve the strained liquid.
 Preheat the oven to 190°C.
 Butter and flour a round pan with high edges.
In the bowl of an electric mixer, place the butter and beat until it has is creamed.
 Add the sugar and continue beating for about 2 minutes.
 Add the eggs one by one and finally the cocoa. Beat for 2 minutes.
With a spatula, gradually add the flour mixed with the yeast and a little bit of soaked fruit (keep remaining fruit for other recipes), stirring gently until the flour is completely incorporated.
Mix well and pour the mixture into the mold.
 Bake in the oven for 50 minutes.
Remove the cake from the oven and let it rest for 5 minutes before tipping it on to a rack.
Before tasting, drizzle the cake with the strained liquid.
Energy PROTEIN Total carbs Sugar FIBRE Total fat Saturated fat Sodium
437.7 Kcal 13.3g 32.1 g 12.4 g 8.4g 24.6 g 10.9 g 115.5 mg

The nutritionist's advice:

Nuts, almonds, and hazelnuts are nuts that provide unsaturated fatty acids. For example, nuts provide a good amount of omega 3. To make this cake, use wholemeal flour which will slow down the passage of sugars into the bloodstream.
This cake can also be eaten for breakfast or as a snack.