Chestnut Cake (Pão com especiarias)

Name: Chestnut Cake (Pão com especiarias)
Yield: 8
Ingredients: Butter (for greasing); 1/3 cup of candied orange peel (55 g); 1/4 cup of port wine (60 ml); 3/4 cup of almonds (90 g); 3/4 cup of hazelnuts (90 g); 1 cup of walnuts (90 g); 1/3 cup of pine nuts (55 g); 1 cup of cocoa powder (90 g); 3/4 cup of dried fruits, cut into cubes (100 g); 1/2 teaspoon of cinnamon; 1/2 teaspoon of nutmeg; 1/2 teaspoon of cloves; 1/2 teaspoon of pimenta-do-reino; 3/4 cup of all-purpose flour (90 g); 1 egg; 1/2 teaspoon of cocoa powder (for dusting)

1
Butter (for greasing)
2
1/3 cup of candied orange peel (55 g)
3
1/4 cup of port wine (60 ml)
4
3/4 cup of almonds (90 g)
5
3/4 cup of hazelnuts (90 g)
6
1 cup of walnuts (90 g)
7
1/3 cup of pine nuts (55 g)
8
1 cup of cocoa powder (90 g)
9
3/4 cup of dried fruits, cut into cubes (100 g)
10
1/2 teaspoon of cinnamon
11
1/2 teaspoon of nutmeg
12
1/2 teaspoon of cloves
13
1/2 teaspoon of pimenta-do-reino
14
3/4 cup of all-purpose flour (90 g)
15
1 egg
16
1/2 teaspoon of cocoa powder (for dusting)

Ingredients

1
Butter (for greasing)
2
1/3 cup of candied orange peel (55 g)
3
1/4 cup of port wine (60 ml)
4
3/4 cup of almonds (90 g)
5
3/4 cup of hazelnuts (90 g)
6
1 cup of walnuts (90 g)
7
1/3 cup of pine nuts (55 g)
8
1 cup of cocoa powder (90 g)
9
3/4 cup of dried fruits, cut into cubes (100 g)
10
1/2 teaspoon of cinnamon
11
1/2 teaspoon of nutmeg
12
1/2 teaspoon of cloves
13
1/2 teaspoon of pimenta-do-reino
14
3/4 cup of all-purpose flour (90 g)
15
1 egg
16
1/2 teaspoon of cocoa powder (for dusting)

Directions

1
Grease a 20 cm diameter cake pan with butter
2
Reserve.Candied orange peel in a small bowl, soak with port wine and let it rest for about 30 minutes
3
While that's happening, place the almonds in a medium saucepan, cover with water, bring to a boil and simmer for approximately 1 minute
4
Drain and let cool
5
Remove the skin from the almonds by rubbing them between your fingers
6
Wipe dry with a plate cloth
7
Repeat the process for removing the skin from the hazelnuts
8
In a large frying pan, combine the almonds and hazelnuts, bring to a boil and let simmer lightly, shaking the pan occasionally (approximately 2 minutes)
9
Let cool
10
Coarsely chop the almonds, hazelnuts, and walnuts. Reserve
11
Preheat the oven to 160°C (low)
12
Drain the candied orange peel
13
In a large bowl, combine all the ingredients and mix well with a wooden spoon until you get a firm mass
14
With wet hands, shape a cake of approximately 20 cm in diameter in the prepared cake pan
15
Bake in the preheated oven until dry (approximately 30 minutes)
16
Dust with cocoa powder
17
Let cool
18
Transfer to a decorative plate and serve
19
378 calories per slice
20
Port wine, such as Cálem Tawny, R$18.85, and Ramos Pinto Ruby, R$31.75