This is a wet cake based on honey and brings a surprising ingredient, the yacaratiá. It is an eatable wood, unique in the whole world.
for 8 portions
| 750 g. | FLOUR 0000 |
| 2 teaspoons | BAKING POWDER |
| 1 spoonful | CINNAMON |
| 100 cc. | MILK |
| 3 units | EGGS |
| 15 g. | YACARATIÁ |
| 100 g. | HONEY |
| 250 g. | BLACK SUGAR |
| 230 g. | BUTTER |
Put butter in a pan, together with black sugar, honey and yacaratiá and melt. Remove from heat, let cool at room temperature and add eggs and milk. Finally add sieved flour with the baking powder and cinnamon. Pour on a crown mold spread with butter and powder with flour. Cook at 170°C. Heat for about 45 minutes approximately. Remove from the oven, let it cool down and unmold. Spread with icing sugar.
In Argentina there are many kinds of honey, like the ones called mount honey, coming from Great Chaco. They have organic certification because they come from an area distanced from every kind of pollution and without any chemical additives.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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