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Recipe

Colombian Black Cake

20 mins
1h 20 mins
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This delicious cake is a delight, the mix of ingredients that makes it unique. Do not stop preparing yours and surprise everyone with its flavor.
Learn more about samantha zavaleta

Ingredients

1 portion
  • 1 cup raisin
  • 1 cup dry fig, chopped
  • 1 cup prune, boneless
  • 1 cup port wine
  • enough spray oil
  • 1/2 cups almond
  • 1/2 cups walnut
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon powder
  • 180 grams unsalted butter
  • 1/4 teaspoons salt
  • 1/2 teaspoons nutmeg
  • 1/4 teaspoons ground clove
  • 1 can condensed milk
  • 1 1/2 tablespoons coffee
  • 2 tablespoons liquid vanilla
  • 2 teaspoons lemon zest
  • 5 eggs
  • 3 tablespoons molasses

Preparation

Soak the raisins, prunes and figs in the wine overnight.
Preheat the oven to 340 F °
Spray an 8-inch thread mold with cooking spray. Set aside.
Combine the wine with the mixture of nuts, almonds and ¼ cup of walnuts in the blender or food processor; it covers. Mix until a thick paste forms. Set aside.
Mix the flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Beat until well blended. Set aside.
Place the butter in a large bowl.
Add the condensed milk; Continue mixing for 3 minutes.
Add the vanilla extract, coffee mixture and lemon zest. Continue mixing at medium speed.
Decrease the speed of the blender to low; Add 2 eggs and half the flour mixture.
Add the remaining 3 eggs; add the remaining flour mixture. Continue mixing and scraping the inside of the container with a silicone spatula until everything is well incorporated. Add the molasses; Mix for 30 seconds.
Add the nut paste to the mixture with the remaining 1/4 cup walnuts. Using the hands, stir until the ingredients are well mixed.
Pour the mixture into the prepared screw mold. Cover with aluminum foil.
Bake for 1 hour. Remove the foil; Bake for 20 minutes or until a toothpick is inserted in the cake, it comes out clean.
Cool for 1 hour in the mold.

PRESENTATION

Place some raisins or blueberries next to them, that will give a sophisticated touch to your already beautiful cake.

TIPS

It is better to let the cake rest for a while, at least one hour before serving after unmolding.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
296.1
kcal
14.81%
Carbohydrate, by difference
39.5
g
13.17%
Protein
6.2
g
12.4%
Total lipid (fat)
12.6
g
19.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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