Columbian black Cake
Preparation time20 min
Cooking time50 min
Portions4
FromLatin America
Ingredients:
• 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
• 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
• 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
Instructions:
• 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.
• 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.
This cake can also be eaten for breakfast or as a snack.
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Last modified date: 4/1/2022
