1 and 1/2 cups of whole wheat flour
1 and 1/2 cups of all-purpose flour with yeast
2 tablespoons of assorted spices (cinnamon, cardamom, cloves, and nutmeg)
2 tablespoons of orange peel puree (or papaya for a beverage)
2 tablespoons of quince gelatin
3/4 cup of honey
1/8 cup of caramel syrup
3/4 cup of olive oil
3/4 cup of orange juice
2 beaten eggs
700g of candied fruit, chopped
Decoration
80g of green cherries cut in half
80g of red cherries cut in half
90g of almonds without skin
1 and 1/2 cups of whole wheat flour
1 and 1/2 cups of all-purpose flour with yeast
2 tablespoons of assorted spices (cinnamon, cardamom, cloves, and nutmeg)
2 tablespoons of orange peel puree (or papaya for a beverage)
2 tablespoons of quince gelatin
3/4 cup of honey
1/8 cup of caramel syrup
3/4 cup of olive oil
3/4 cup of orange juice
2 beaten eggs
700g of candied fruit, chopped
Decoration
80g of green cherries cut in half
80g of red cherries cut in half
90g of almonds without skin
Line a 20cm round cake pan with parchment paper, grease it, and set aside
Mix the flours together in a bowl and add the spices
Set aside
In another part, mix the orange peel puree and quince gelatin with honey and caramel syrup, then incorporate into the flour mixture
Add the olive oil, orange juice, eggs, and candied fruit
Mix well with a wooden spoon until homogeneous
Pour into the prepared cake pan and smooth the surface with a knife
Arrange the cherries and almonds alternately on top and bake in a medium oven until a toothpick comes out clean
Remove from the mold and peel off the paper after cooling, then package with cellophane wrap and decorate with festive ribbons.
