1 1/2 cups (300 g) all-purpose flour
1 cup (225 g) unsalted butter
1/2 cup (120 g) granulated sugar
4 large eggs
1 cup Porto wine
1/2 teaspoon ground cinnamon
1 1/2 cups (300 g) all-purpose flour
1 cup (225 g) unsalted butter
1/2 cup (120 g) granulated sugar
4 large eggs
1 cup Porto wine
1/2 teaspoon ground cinnamon
Beat the butter with the sugar, add the eggs
Gradually add the flour mixed with the cinnamon, alternating with the Porto wine
Note: This recipe does not use commercial yeast powder sold in the second half of the 19th century
To make the cake light and fluffy, simply beat the eggs well and mix the flour slowly into the batter with a wooden spoon.
