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The Welsh Cake, a classic of Patagonia

Black, tasty, with heart of plums and nuts. This is the Welsh Cake, a vedette of the most important tea
Cakes and pastries
la Torta Galesa, vedette de las casas de té
| 28 October, 2019 |

Everyone usually attributed their origin to the country of 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.

History tells that it was the first Welsh settlers who that originated this recipe. In the face of a lack of resources and the need to maintain live their culture, the great Welsh pastry companies displayed 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 of the Welsh Cake today travels 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 ordinary flour with 4 teaspoons filled with leavening powder.
  • 5 x Chocolate Mug Bars chopped
  • 100 g chopped walnuts
  • 250 g (previously boiled with 2 tablespoons of sugar and drained).
  • 1 glass of cognac or whiskey.


  1. Beat the butter with the sugar until it is dissolved.
  2. Add eggs one by one to incorporate them well.
  3. Sift flour with baking powder by interspersing cognac and the chopped prunes and the water from the boil of the plums that the mixture you need.
  4. Then the chopped chocolate and chopped nuts are added.
  5. Dump into 26 cm molded and floured mold and take to oven moderate (approx. 220 degrees), for 50 to 60 minutes.
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