Black Rapadura Cake with Hazelnuts

Name: Black Rapadura Cake with Hazelnuts
Ingredients: Kelly Vânia Silva de Lima, from Natal, RN; 1 black rapadura with 320 g; 2 tablespoons of sweet verbena; 2 tablespoons of cinnamon; 2 cups of mineral water; 1 cup of Primor oil; 850 ml of wheat flour with yeast; 1 teaspoon of baking soda; 10 hazelnuts for decorating; Primor butter and wheat flour for greasing

1
Kelly Vânia Silva de Lima, from Natal, RN
2
1 black rapadura with 320 g
3
2 tablespoons of sweet verbena
4
2 tablespoons of cinnamon
5
2 cups of mineral water
6
1 cup of Primor oil
7
850 ml of wheat flour with yeast
8
1 teaspoon of baking soda
9
10 hazelnuts for decorating
10
Primor butter and wheat flour for greasing

Ingredients

1
Kelly Vânia Silva de Lima, from Natal, RN
2
1 black rapadura with 320 g
3
2 tablespoons of sweet verbena
4
2 tablespoons of cinnamon
5
2 cups of mineral water
6
1 cup of Primor oil
7
850 ml of wheat flour with yeast
8
1 teaspoon of baking soda
9
10 hazelnuts for decorating
10
Primor butter and wheat flour for greasing

Directions

1
In a saucepan, crush the cinnamon and sweet verbena
2
Heat it up and add the rapadura and water
3
Once dissolved, remove from heat
4
Simmer
5
Add Primor oil, wheat flour, and baking soda
6
Mix well until the dough is homogeneous
7
Grease a 25 cm diameter mold, approximately, and bake in a preheated oven for 30 minutes
8
Remove from oven and let cool
9
Unmold and decorate with sliced hazelnuts that have been lightly toasted
10
Note: When dissolving the rapadura, don't let it boil too much so the syrup doesn't become too thick.