Torta Galesa

Serves 1
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Directions

  1. 1Soak the raisins in rum overnight.
  2. 2Soak the raisins in rum overnight.
  3. 3Soak the raisins in rum overnight.
  4. 4Cook the butter with sugar and honey over low heat.
  5. 5Cook the butter with sugar and honey over low heat.
  6. 6Cook the butter with sugar and honey over low heat.
  7. 7Transfer to a bowl and add zest, spices, cocoa, and malt.
  8. 8Transfer to a bowl and add zest, spices, cocoa, and malt.
  9. 9Transfer to a bowl and add zest, spices, cocoa, and malt.
  10. 10Incorporate vanilla, eggs, yogurt, then flour with baking powder.
  11. 11Incorporate vanilla, eggs, yogurt, then flour with baking powder.
  12. 12Incorporate vanilla, eggs, yogurt, then flour with baking powder.
  13. 13Add the raisins, prunes, and nuts.
  14. 14Add the raisins, prunes, and nuts.
  15. 15Add the raisins, prunes, and nuts.
  16. 16Bake in a mold at 180°C for 35-40 min or until the toothpick comes out clean.
  17. 17Bake in a mold at 180°C for 35-40 min or until the toothpick comes out clean.
  18. 18Bake in a mold at 180°C for 35-40 min or until the toothpick comes out clean.
  19. 19Mix icing sugar with orange juice until desired texture is reached.
  20. 20Mix icing sugar with orange juice until desired texture is reached.
  21. 21Mix icing sugar with orange juice until desired texture is reached.
  22. 22Cover the cold cake with icing.
  23. 23Cover the cold cake with icing.
  24. 24Cover the cold cake with icing.

Ingredients

  • 1 taza raisins
  • 1 taza raisins
  • 1 taza raisins
  • 1 taza rum
  • 1 taza rum
  • 1 taza rum
  • 200 g butter
  • 200 g butter
  • 200 g butter
  • 200 g azúcar mascabo
  • 200 g azúcar mascabo
  • 200 g azúcar mascabo
  • 1 cda miel
  • 1 cda miel
  • 1 cda miel
  • 1 u ralladura de naranja y limón
  • 1 u ralladura de naranja y limón
  • 1 u ralladura de naranja y limón
  • 1 cdta jengibre
  • 1 cdta jengibre
  • 1 cdta jengibre
  • 1 cdta canela
  • 1 cdta canela
  • 1 cdta canela
  • 1 cdta nuez moscada
  • 1 cdta nuez moscada
  • 1 cdta nuez moscada
  • 1 cda cacao amargo
  • 1 cda cacao amargo
  • 1 cda cacao amargo
  • 2 u clavos de olor triturados
  • 2 u clavos de olor triturados
  • 2 u clavos de olor triturados
  • 1 cda malta
  • 1 cda malta
  • 1 cda malta
  • 1 cdta extracto de vainilla
  • 1 cdta extracto de vainilla
  • 1 cdta extracto de vainilla
  • 3 u huevos
  • 3 u huevos
  • 3 u huevos
  • 175 g yogurt
  • 175 g yogurt
  • 175 g yogurt
  • 400 g harina
  • 400 g harina
  • 400 g harina
  • 1 cda polvo de hornear
  • 1 cda polvo de hornear
  • 1 cda polvo de hornear
  • 40 g ciruelas pasas picadas
  • 40 g ciruelas pasas picadas
  • 40 g ciruelas pasas picadas
  • 150 g frutos secos pasados por harina
  • 150 g frutos secos pasados por harina
  • 150 g frutos secos pasados por harina
  • 200 g azúcar glass
  • 200 g azúcar glass
  • 200 g azúcar glass
  • 3 cdas jugo de naranja
  • 3 cdas jugo de naranja
  • 3 cdas jugo de naranja

Equipment

bowlcasserolegratermortarmixerspatulabaking pans

Tips

  • The cake can last up to one year.
  • The longer the cake sits, the better the taste will be.