Tea time in Gaiman is, since many years ago, sacred. The ceremony is not complete without a Wales cake. The typical pastry, symbol of this area of the province of Chubut.
for 4 portions
| ¼ teaspoon | GINGER |
| ¼ teaspoon | NUTMEG |
| ¼ teaspoon | CINNAMON |
| ¼ teaspoon | SALT |
| ¼ teaspoon | SODIUM BICARBONATE |
| 1 teaspoon | BAKING POWDER |
| 1 unit | EGG |
| ½ cup | RUM |
| ½ cup | CHOPPED NUTS |
| 1 cup to the top | WHITE FLOUR |
| ½ cup | BROWN SUGAR |
| ¾ cup | CRYSTALLIZED FRUITS |
| ¾ cup | SULTAN RAISINS |
| ¾ cup | RAISINS WITHOUT SEEDS |
| ½ cup | BUTTER |
First day
Cut the fruit, nuts and sultan raisins in little pieces. Put in a bowl and pour rum on top. Leave so until next day. In another bowl, mix flour, salt, brown sugar, cinnamon, nutmeg and ginger. Add butter rubbing with the fingertips. Let it rest until next day.
Second day
Start adding the baking powder to the flour mix. Then add the fruit that was in the rum. Embed. Put sodium bicarbonate in a cup and add a bit of boiled milk. Add to the previous preparation. Then add the egg.
Cook in a preheated oven at 180°C. during one hour approximately.
If dough is a little dry, you can moisten adding some burned sugar solved in hot water
The Wales cake is one of the examples of the integration of immigration flavors to the Patagonia cuisine, in this case of Welsh settlers. Known as black cake, the first recipes came to Chubut in 1865. Due to honey and brown sugar it’s conserved for a long time. It also has dry and dried fruits, and it is traditional to eat at tea time.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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