Panpepato (Peanut Cake with Spices)

Grease a 20 cm diameter mold with butter. Reserve

Soak the raisins in port wine and let it sit for about 30 minutes

While this is happening, place the almonds in a medium saucepan, cover them with water, bring to a boil, and then let it simmer (approximately 1 minute)

Drain and let it cool

Remove the peel from the almonds by rubbing them between your fingers

Wipe them dry with a paper towel

Repeat the process for removing the peel from the walnuts

In a large frying pan, combine the almonds and walnuts, bring to a high heat, and then let it lightly brown, shaking the pan occasionally (approximately 2 minutes)

Let it cool

Coarsely chop the almonds, walnuts, and peanuts. Reserve

Preheat the oven to 160°C (low)

Drain the raisins

In a large bowl, combine all the ingredients and mix well with a wooden spoon until you get a firm dough

With moist hands, shape a cake of about 20 cm in diameter in the prepared mold

Bake in the preheated oven until dry (approximately 30 minutes)

Dust with cocoa powder

Let it cool

Transfer to a decorative plate and serve

378 calories per slice

Wine pairing suggestions: Cálem Tawny, R$18.85, or Ramos Pinto Ruby, R$31.75