This is my first reveal day with the Secret Recipe Club and I was assigned Vintage Kitchen Notes. In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. I am so excited to be a part of this!
Paula has so many recipes to choose from, but I knew I had to try one of her Argentinian recipes since she lives in Buenos Aires. I had never attempted an Argentinian recipe, but these Tortitas Negras (Little Black Cakes) were a great place to start. A sweet dough is topped with dark brown sugar and baked until just puffed. So simple and sweet, but not overdone. Mine weren’t as dark and beautiful as hers, but still turned out great.
Be careful not to over-bake these Tortitas Negras. The tend to dry out the longer they cook. The bottoms should just barely be golden and topping set. They are best eaten the day they are made. Cover as soon as they are cool. With time, the brown sugar breaks down and makes the bread moist. Chad actually liked them this way the next morning. I preferred them warm from the oven. When cutting out the circles, don’t twist the cookie cutter or glass. It seals the dough and prevents it from rising well in the oven.