2 tablespoons of cinnamon
2 tablespoons of sweet herb
1 black rapadura of 320g
2 cups of mineral water
1 cup of Primor oil
850ml of wheat flour with yeast
1 teaspoon of baking soda
10 roasted chestnuts for decoration
Margarine and wheat flour for greasing and dusting
2 tablespoons of cinnamon
2 tablespoons of sweet herb
1 black rapadura of 320g
2 cups of mineral water
1 cup of Primor oil
850ml of wheat flour with yeast
1 teaspoon of baking soda
10 roasted chestnuts for decoration
Margarine and wheat flour for greasing and dusting
1 Preheat the oven to 180°C
Grind together the cinnamon and sweet herb in a bowl
Bring to a boil, then add the rapadura and mineral water
After dissolved, remove from heat and strain
2 Add Primor oil, wheat flour, and baking soda
Mix well until the dough is smooth
3 Grease a cake pan with a diameter of approximately 25cm and bake for 30 minutes
Remove from oven and let cool
4 Once cooled, remove from mold and decorate with sliced and toasted chestnuts.