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The preparation of torta negra is a real ritual as you have to start macerating the fruits in the rum 2 to 3 weeks in advance. In Colombia, the tradition is that this cake is tasted with loved ones.
Torta negra can be eaten as is, or with a white buttercream frosting. It is cooked in a rectangular or round mold. The oldest recipe of fruit cake dates back to Roman times. Ingredients included pomegranate seeds and raisins that were mixed and crushed in a barley mortar.
Preheat oven to 170°C (150°C fan-forced). Grease a deep round 20 cm cake tin with melted butter and line the base and sides with non-stick baking paper. Process the almonds and pecans in a food processor until chopped. Add to the prune mixture with the figs and stir to combine evenly.
In Bulgaria, Poland and Russia, it is known under the name of keks. The Bulgarian and Romanian versions prepared for Easter (but also other Christian holidays) is called kozunak or cozonac. In Portugal, the bolo rei (king cake) is also prepared during the Christmas season.
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