Teisen Ddu Cymreig (Torta Negra Galesa/Welsh Black Cake) is a classic Cymric (Welsh) caramelized sugar cake, incorporating dried fruit and nuts which was traditionally served as a tea cake. The full recipe is presented here and I hope you enjoy this classic Welsh version of Torta Negra Galesa.
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English Translation
This cake is especially popular in the Welsh colony in Patagonia and has made its way into Argentine cuisine, where it's known by it's Spanish name of Torta Negra Galesa (Welsh Black Cake).
Ingredients:
340g sugar
300ml hot water
150g butter
250g seedless raisins
1 tsp each of lemon and vanilla extract
1 tsp cognac
570g self-raising flour
250g walnuts (finely chopped)
large pinch of bicarbonate of soda
Method:
Pour 230g of the sugar into a saucepan and heat without stirring until it caramelizes and turns hard like toffee. To this add the hot water and mix in well. Then add the butter, raisins, lemon and vanilla extracts, the cognac as well as the remaining sugar.
Stir in well and boil for 5 minutes, being careful that the sugar does not catch and burn on the base of the saucepan. At the end of this time set the saucepan aside for its contents to cool. Meanwhile add the remaining ingredients to a bowl and pour the cold syrup into this. Pour the mixture into a greased 22cm cake tin and bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for between an hour and a half and two hours.
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