There are certain traditions that anchor us, no matter where life takes us. For me, one of those cherished traditions is baking a Trini Black Cake every Christmas Eve—a tradition rooted in my Trini Indian heritage that has travelled with me all the way to Switzerland.
Growing up in Trinidad, this cake was a staple in our home during the holidays. It’s more than just a dessert; it’s a symbol of family, love, and the blending of cultures that make up the rich diversity of Trinidad’s history. Traditionally, Trini Black Cake is a beautiful fusion of influences—African, European, Indian—all coming together in a cake that’s rich, spiced, and deeply flavourful.
Now that I live in Switzerland, I’ve added my own little twist by incorporating Swiss dark chocolate and a splash of fine Swiss wine. It’s my way of honouring both my roots and the beautiful place I now call home. Each year, as I prepare the cake, I’m transported back to my childhood—those joyful moments in the kitchen with my family, the anticipation of sharing something so special, and the warmth of the season.
Even now, as a mom in Switzerland, this cake is my gift to my children and to everyone I share it with. It’s a way of keeping my heritage alive and blending it with new traditions. And now, I’d love to share this recipe with you. It’s more than a cake; it’s a celebration of culture, family, and the joy of sharing something made with love.
Trini Black Cake with a Swiss Twist
Ingredients:
For the Fruit Soak:
-
300g prunes (pitted)
-
350g dates
-
300g dried figs
-
300g dried apricots
-
150g each of pecans, hazelnuts, almonds, cashews, and peanuts (all unsalted)
-
Two bottles of Swiss red wine
For the Cake Batter:
-
40g vegan butter
-
6 organic eggs
-
50ml buckwheat flour
-
50ml almond flour
-
1 teaspoon baking powder
-
Ground spices: cardamom, clove, nutmeg, cinnamon, vanilla (to taste)
-
200g 80% dark Swiss chocolate
-
25g cane sugar (optional)
Method:
1. Fruit Fermentation
Combine all the dried fruits and nuts in a large container. Pour in the Swiss red wine and let the mixture ferment in a dark pantry for 4-6 months. For a quicker version, soak for at least 24 hours.
2. Preparing the Batter
Cream together the vegan butter, eggs, and sugar until smooth and creamy. Fold in the ground spices, flours, and melted dark chocolate.
3. Chopping the Fermented Fruits
After fermentation, coarsely chop the wine-soaked fruits in a food processor. The texture should be slightly chunky, not pureed.
4. Combining the Mixtures
Gently fold the chopped fruit mixture into the batter until well combined.
5. Baking
Preheat your oven to 150°C. Pour the batter into a prepared cake tin and bake for about 2 hours, until the cake is firm and fragrant.
6. Finishing Touches
Allow the cake to cool. For added richness, drizzle a bit more wine over the top if desired. Slice and serve.
As we embrace the holiday season, there's no better time to nurture your well-being from the inside out. Join me for the Zevolve Masterclass, where we’ll explore a 360-degree approach to health and wellness. You’ll learn to nourish your body, uplift your spirit, and yes—even cook recipes that bring joy and vitality to your table.
Let’s start the new year feeling vibrant, empowered, and beautifully balanced. Click below to join the masterclass and treat yourself to the gift of holistic well-being!
Join the Zevolve Masterclass NOW!