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La Torta Galesa, a classic from Patagonia

Black, tasty, with heart of plums and nuts. This is the Welsh Torta, a vedette of the most important tea houses and restaurants in the Patagonian region.

torta galesa

Everyone usually ascribes its origin to Wales, but we must tell them that it is ours, it is Argentina. The Welsh Torta was born in Patagonia, in the communes of Gaiman and Trevelin back in 1850.

The story tells that it was the first Welsh settlers who originated this recipe. Given the lack of resources and the need to keep their culture alive, the great Welsh confectioners deployed their creativity, giving rise to this cake.

The idea was to be able to create a cake with the few foods they had and that will last a few days. The result was this delicious cake with two fundamental properties: a long durability and high caloric value.

The recipe for Welsh Cake today runs around the world and is considered one of the most favorite delicacies. They are famous in tea houses, large restaurants and in regional houses of the most touristic cities.


  • 200 g butter
  • 250 g sugar
  • 4 eggs
  • 300 g common flour with 4 teaspoons filled with leavening powder.
  • 5 cup chocolate bars chopped 100 g chopped
  • walnuts
  • 250 g of cheesy plums (previously boiled with 2 tablespoons of sugar and drained).
  • 1 glass of cognac or whiskey


  1. Beat the butter with sugar until dissolved.
  2. Add eggs one by one to incorporate them well.
  3. Sift the flour with the baking powder by interspersing the cognac and chopped plums and the boiling water of the plums that the mixture needs.
  4. Then add chocolate into pieces and chopped nuts.
  5. Dump into 26 cm floured and floured mould and bring to moderate oven (220 degrees approx.), for 50 to 60 minutes.

Publication Date: 28/10/2019

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