Tango Garden Pastafrola Recipe
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Ingredients:
200 gr butter 125 gr brown sugar 1 egg 250 gr self-rising flour 500-700 gr quince sweet or sweet potato sweet* 1 removable cake pan 28 cm diameter Instructions: -Mix the butter(previously left to room temperature) with the sugar and the egg. -Add the self-rising flour -Extend the mix into the cake pan, make sure that it covers the bottom and sides -Mash the Quince sweet or Sweet potato sweet until is easy to spread -Add it on top of the base mix making sure that is evenly spread - Bake it for 20 mins aprox (preheated moderate temperature) * you can get a tin in some brazilian and argentinian shops or online Quince sweet = Dulce de Membrillo - Sweet potato sweet = Dulce de Batata Enjoy! |
Sweet potato sweet or Dulce de Batata
Quince sweet or Dulce de Membrillo
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Tango Garden Peach Cake Recipe
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250 gr self raising flour
200-250 gr Unsalted Butter 200-250 gr Brown Sugar 3 Eggs 2 small cans of peach -Leave the butter out of the fridge for an hour -When soft mix with sugar and eggs - To this mix, slowly add the flour - Add the canned peaches (without the liquid syrup) and mix it well -Cover the cake tin with a thin layer of butter and sparkle with flour (this is to stop the cake from sticking to the tin) -Put the mix in the cake tin evenly -Pre-heat the oven at 170C for 5 mins and bake for 20 mins(approx) to be sure that the cake is ready. Test with a clean cocktail stick or knife- if it comes out clean your cake is done! -Prepare a cup of tea or coffee, play some tango and enjoy! |
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As we have chosen to close Tango Garden until things normalise again with the coronavirus situation for the health and well-being of the tangueros and the population at large, but still have large losses due to venue hire costs and loss of income, on the suggestion of some of our regulars, we have created a Gofundme account, through which we are able to accept donations.
Click here if you wish to contribution.
Click here if you wish to contribution.
