Category
Sweets and Desserts
Setup time
Short
Difficulty
Medium
Cost
Intermediate
To enjoy
With family
Nº of people
Ingredients
- 600g flour with yeast
- 140ml warm milk
- 2 egg
- 1 yolk
- 100g brown sugar
- 1 dessert spoons of cinnamon powder
- 1 teaspoons of fennel
- 100ml port wine
- 1 lemon zest
- 100g laminated almonds
- 50g sugar
50ml Gallo Extra-Virgin Olive Oil Reserve
Mix all ingredients in a mixer until you get an uniform batter.
Then, line a tin with backing paper greased with a bit of olive oil, pour the batter and put in the oven for 30-40 minutes at 180ºC.
After this time, stick a toothpick in the centre of the folar. If, when you remove it, the toothpick is dry, the folar is ready; if it has batter in it, leave in the oven for a bit longer, regularly controlling the cooking with the toothpick.After this time, stick a toothpick in the centre of the folar. If, when you remove it, the toothpick is dry, the folar is ready; if it has batter in it, leave in the oven for a bit longer, regularly controlling the cooking with the toothpick.
Sauté the almonds in a non-stick pan and when they are hot, add the sugar to caramelize.
