3 cups of toasted and ground cashew nuts (reserve some whole ones for decoration)
2 1/2 cups of water
2 cups of coconut milk
1/2 cup of butter
1/2 cup (scoop) of instant coffee
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of crushed sweet herbs
1/2 teaspoon of salt
1 kg of cooked and sifted cassava flour
500g of dark brown sugar in pieces
4 eggs
Accessory
Form a hole in the middle with a diameter of 28 cm and a height of 9.5 cm
3 cups of toasted and ground cashew nuts (reserve some whole ones for decoration)
2 1/2 cups of water
2 cups of coconut milk
1/2 cup of butter
1/2 cup (scoop) of instant coffee
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of crushed sweet herbs
1/2 teaspoon of salt
1 kg of cooked and sifted cassava flour
500g of dark brown sugar in pieces
4 eggs
Accessory
Form a hole in the middle with a diameter of 28 cm and a height of 9.5 cm
1
Beat the sugar with water until it dissolves
2
Bring to a boil, then remove from heat and add butter, sweet herbs, cloves, cinnamon, and coffee
Mix well, let cool, and reserve
3
Beat eggs and salt until foamy
With the mixer off, add cassava flour and mix with a wooden spoon
4
With the mixer on, gradually add coconut milk until smooth
5
Remove the mixer and add warm sugar mixture
Mix well
6
Turn to mixer at low speed and add ground cashew nuts
Beat until a homogeneous mixture is obtained
7
Preheat oven to medium temperature
Grease the mold with butter,
and if desired, place some coconut milk on the sides of the mold over the butter
Place the dough
8
Bake in the preheated oven for 1 hour and 40 minutes or until a toothpick comes out almost clean
Remove from oven and let cool
Turn out onto a plate and decorate with reserved cashew nuts.
