Sweet Peanut cake

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Sweet Peanut cake

Name: Sweet Peanut cake
Prep time: 30 min
Total time: 30 min
Yield: 15 Porções
Ingredients: 300 g puba pasta (pubada cassava); 3 unit(s) Eggs; 1/2 unit(s) rapadura; 125 g salted butter; 1.1/2 cup refined sugar; 1/2 cup Chocolate powder (good quality); 3 tablespoon soluble coffee dissolved in 1/2 cup (tea) of hot milk; 1 cup Roasted and ground peanuts; 1/2 cup ground chestnut; 1/2 cup dried coconut passed in the blender with 1 cup (tea) of cow's milk; 100 ml coconut milk; 1 dessert spoon baking powder; 0 to taste Fennel, Clove and Cinnamon

🇧🇷Brazil

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View in original language

(Português)

30 min(s)

15 servings

pollyana Stefany

@pollystefany_

Ingredients
Recipe

puba pasta (pubada cassava)300 g
Eggs3 unit(s)
rapadura1/2 unit(s)
salted butter125 g
refined sugar1.1/2 cup
Chocolate powder (good quality)1/2 cup
soluble coffee dissolved in 1/2 cup (tea) of hot milk3 tablespoon
Roasted and ground peanuts1 cup
ground chestnut1/2 cup
dried coconut passed in the blender with 1 cup (tea) of cow's milk1/2 cup
coconut milk100 ml
baking powder1 dessert spoon
Fennel, Clove and Cinnamon0 to taste

In a bowl place the puba pasta, the chestnut, the peanut; also add the chocolate milk, dissolved coffee, beaten coconut and coconut milk. Reserve
Make a thin syrup (tea syrup) with the brown sugar, fennel, cloves and cinnamon, strain and add the reserved ingredients while still hot.
Whisk the butter, sugar and eggs separately. Mix with the rest of the dough. Then add the yeast.
Bake in greased and sprinkled shape in oven at 180 degrees. Approximately 40 minutes or until very brown.
Before baking, with the dough already in the shape, cut chestnut splinters and place on top of the dough decorating.

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Sweet Peanut cake

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