Category
Sweets and Desserts
Setup time
Short
Difficulty
Medium
Cost
Intermediate
To enjoy
With family
Nº of people
Ingredients
- 600g of flour with yeast
- 140ml of warm milk
- 2 eggs
- 1 yolk
- 100g of brown sugar
- 1 tbsp of cinnamon powder
- 1 tsp of fennel
- 100ml of Port wine
- 1 tbsp of lemon zest
- 100g of laminated almonds
- 50g of sugar
50ml of Victor Guedes Extra Virgin Olive Oil Reserve
1
Mix all ingredients in a mixer until you get an uniform batter.
2
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.
3
After this, 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.
4
Sauté the almonds in a non-stick pan and when they are hot, add the sugar to caramelise.
