Bolo Negro De Loriga Darken Cake From Loriga Recipes
BOLO NEGRO DE LORIGA = DARKEN CAKE FROM LORIGA
One of our members here at Zaar was looking for this receipe. As I am Portugues I decided to look it up, for this is a traditional cake from Serra Da Estrela (Loriga the village) Portugal. This receipe is more than 100yrs old. It usually baked in a wooden firestove, in red pottery baking dish. It does not have a time limite, as it varies from oven to oven. I impravise and use my electric oven. But as I also have a wooden firestove I'm going to give it a try there, they say you a much better taste that way. Hope you all enjoy.
Provided by Mia 3
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs together with the sugar, till creamy.
- Next add in the cinimon with the milk, and beat a.
- little more.
- Now add in the flour along with the baking soda,.
- and mix very well.
- Butter and flour a bread pan or any kind of pan you.
- wish to use. Pour the cake batter into the pan, and.
- place into a hot oven. Let bake till its completly
- cooked or till center comes ou clean.
Nutrition Facts : Calories 223.6, Fat 2.4, SaturatedFat 0.8, Cholesterol 72, Sodium 134.4, Carbohydrate 46.1, Fiber 1.6, Sugar 25.2, Protein 5.1
TORTA NEGRA COLOMBIANA -- COLOMBIAN BLACK CAKE
Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), is a fruit bread which originated in Wales. It is traditionally made with raisins, Zante currants and candied peel. Bara Brith was brought to South America by the Welsh settlers who started arriving in 1865 and is known as torta negra (black cake) , becoming a traditional food item there. There are many different recipes for this bread, which is baked and sold commercially. It is best eaten as soon as possible. Posted from an online source in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375F/190C and grease/flour an 9" cake pan.
- Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
- Boil for 3 minutes.
- Let mixture cool to room temperature.
- Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
- Mix thoroughly and pour into a cake pan that has been buttered and floured.
- Bake for approximately 45 minutes.
- Turn the oven off and let the cake stand inside until it tests done.
- Remove from the oven and sprinkle with powdered sugar.
Nutrition Facts : Calories 1675.6, Fat 81, SaturatedFat 29, Cholesterol 106.9, Sodium 2263.6, Carbohydrate 209.1, Fiber 10.4, Sugar 121.3, Protein 21.4
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