2 cups of grated almonds
2 cups of milk
3 cups of all-purpose flour
1/2 cup of candied citron peel
1/2 cup of currants
1/2 cup of crystallized fruits, chopped
4 tablespoons of unsalted butter
2 tablespoons of cane syrup
3 teaspoons of baking soda
2 eggs
Optional
Parchment paper
Round cake mold, 25 centimeters in diameter
2 cups of grated almonds
2 cups of milk
3 cups of all-purpose flour
1/2 cup of candied citron peel
1/2 cup of currants
1/2 cup of crystallized fruits, chopped
4 tablespoons of unsalted butter
2 tablespoons of cane syrup
3 teaspoons of baking soda
2 eggs
Optional
Parchment paper
Round cake mold, 25 centimeters in diameter
Preheat the oven to a high temperature
Grease the cake mold with butter and line it with parchment paper
Finely chop the three types of fruits and set aside
In a blender, blend the almonds and butter
Add the cane syrup and milk, and blend again
Add the eggs and blend once more
Separately, mix together the flour, baking soda, and fruits
Combine all the ingredients and mix well
Place in the cake mold and bake for about 2 hours or until firm
Once cooled, remove from the mold.
