Torta Negra Sanson


  • ½ pound butter
  • ½ pound white sugar
  • ½ pound flour
  • ½ tablespoon baking powder
  • ½ tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ tablespoon powdered cloves
  • ¼ pound almonds
  • ¼ pound walnuts
  • ¼ pound raisins
  • ¼ pound prunes
  • ¼ pound of figs
  • 1/8 cup caramel colored
  • 6 medium eggs
  • Vanilla essence to taste
  • Zest of one lemon or orange peel
  • ½ bottle of Sanson Wine



Chop and mix in a mold the almonds, walnuts, raisins, prunes, plums and figs, add 200 ml of Sanson in order to marinate the dried fruits, let stand for 2 hours.

In a saucepan, mix the butter and sugar with a mixer until it turns white and the sugar has dissolved, add the eggs one by one, beating constantly.

Add little by little the flour previously sifted and mixed with the baking powder, cinnamon, nutmeg and clove powder.


Add the vanilla essence and the caramel color.

Whisk until the ingredients are completely integrated.

Finally remove from the marinade the almonds, walnuts, raisins, prunes, plums and figs, sprinkle them into the mixture and add again all the ingredients together with the lemon or orange zest. 

Grease and flour the mold, add the preparation. 

Preheat the oven to 180◦C, bake the cake between 90 and 100 minutes approximately. 

Check that the cake is completely cooked by inserting a knife until it comes out clean, wait 5 minutes and unmold on aluminum foil, close the ends of the foil and bathe the cake with Samson.

Let stand until cool. Cover with plastfilm and store in the refrigerator for one day.

Decorate with powdered sugar, strawberries and mint.