3 cups of toasted and ground pecans (reserve some whole ones for decorating)
2 1/2 cups of water
2 cups of coconut milk
1/2 cup of butter
1/2 teaspoon of instant coffee
1/2 teaspoon of ground cinnamon
1/2 teaspoon of crushed cloves
1/2 teaspoon of crushed sweet herbs
1/2 teaspoon of salt
1 kg of mashed cassava flour
500 g of dark brown sugar in pieces
4 eggs
Acessory
Form a hole in the middle with 28 cm diameter and 9.5 cm height
3 cups of toasted and ground pecans (reserve some whole ones for decorating)
2 1/2 cups of water
2 cups of coconut milk
1/2 cup of butter
1/2 teaspoon of instant coffee
1/2 teaspoon of ground cinnamon
1/2 teaspoon of crushed cloves
1/2 teaspoon of crushed sweet herbs
1/2 teaspoon of salt
1 kg of mashed cassava flour
500 g of dark brown sugar in pieces
4 eggs
Acessory
Form a hole in the middle with 28 cm diameter and 9.5 cm height
1
Batter the rapadura with water in a blender 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 frothy
With the mixer off, add the 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 the cold rapadura
Mix well
6
Return to the mixer at low speed and add ground pecans
Beat until a homogeneous mixture is obtained
7
Heat the oven to medium temperature
Grease the mold with butter, and if desired, place some coconut milk on the sides of the mold
Put in the mass
8
Bake for 1 hour and 40 minutes or until, when testing with a toothpick, it comes out almost clean
Remove from the oven and let cool
Turn onto a plate and decorate with the reserved pecans.
