Torta Negra

Ingredients

Instructions

1. 1

   Preheat the oven to 170°C conventional. Grease a small 12-14 cm round cake tin or loaf tin thoroughly, then dust lightly with flour and tap out the excess. This helps the dark, sticky cake release cleanly.

2. 2

   In a small bowl, combine the raisins, candied peel, walnuts, brandy, and orange zest. Toss well and let soak while you prepare the batter. Even a short soak plumps the fruit and prevents it from stealing moisture from the cake.

3. 3

   In another bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg until evenly distributed. Mixing the dry ingredients first prevents pockets of spice or leavening.

4. 4

   Make the caramel base: put the dark brown sugar and water in a small saucepan over medium heat. Stir just until the sugar is moistened, then stop stirring and cook until the syrup bubbles thickly and turns very dark brown, 3-5 minutes. Lower the heat and carefully whisk in the butter; it will foam. Cook 20-30 seconds more until smooth. Do not let it smell burnt or acrid.

5. 5

   Transfer the caramel base to a mixing bowl and let it cool for 2-3 minutes so it is warm rather than piping hot. Whisk in the egg, molasses, and vanilla until glossy and emulsified. If the mixture looks split at first, keep whisking; it will come together.

6. 6

   Fold the dry ingredients into the caramel mixture just until no dry streaks remain. Then fold in the soaked fruit and nuts along with any remaining brandy in the bowl. The batter will be thick and heavily studded; that is correct for this style of cake.

7. 7

   Scrape the batter into the prepared tin and level the top with a spatula. Bake for 28-32 minutes, until the cake is domed, the edges are just pulling from the tin, and a skewer inserted in the center comes out with a few moist crumbs but no wet batter. Because of the fruit and caramel, avoid overbaking or the cake will dry out.

8. 8

   Cool in the tin for 10 minutes, then unmold and let the cake rest on a rack for another 10 minutes before slicing. Serve slightly warm or at room temperature. For the best texture, use a serrated knife and cut with gentle sawing motions through the fruit-rich crumb.

Nutrition per serving

Notes

• •This small-format version is designed for 2 generous servings and to fit the 60-minute limit realistically.
• •If you have time beyond the stated schedule, the flavor improves if the baked cake is wrapped and rested overnight.
• •A tablespoon of very strong coffee can replace part of the water in the caramel base for a deeper bittersweet note.
• •Serve with tea, coffee, or a small glass of sweet wine or brandy.

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