3 cups of toasted and ground cashew nuts (reserve some whole for decoration)
2 1/2 cups of water
2 cups of coconut milk
1/2 cup of butter
1/2 teaspoon of ground coffee
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of ground sweet spices
1/2 teaspoon of salt
1 kg of puffed tapioca starch flour and sifted
500g of dark brown sugar in small pieces
4 eggs
Acessory
Furnish 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 for decoration)
2 1/2 cups of water
2 cups of coconut milk
1/2 cup of butter
1/2 teaspoon of ground coffee
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of ground sweet spices
1/2 teaspoon of salt
1 kg of puffed tapioca starch flour and sifted
500g of dark brown sugar in small pieces
4 eggs
Acessory
Furnish a hole in the middle with a diameter of 28 cm and a height of 9.5 cm
Mix the rapadura with water in a blender until it dissolves
Ferment over low heat, then turn off and add butter, sweet spices, cloves, cinnamon, and coffee
Mix well, let cool, and reserve
Beat the eggs and salt until frothy
With the mixer off, add the tapioca flour and mix with a wooden spoon
With the mixer on, gradually add coconut milk to achieve a smooth consistency
Turn off the mixer and add the cold rapadura
Mix well
Return the mixer to low speed and add ground cashew nuts
Beat until you get a smooth consistency
Heat the oven to medium temperature
Grease the mold with butter and, if desired, drizzle some coconut milk on the sides of the mold over the butter
Place the dough
Bake in the medium-temperature oven for 1 hour and 40 minutes or until, when you insert a toothpick, it comes out almost clean
Remove from the oven and let cool
Unmold onto a plate and decorate with reserved cashew nuts
