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Fiemme Beer Cake

With rye bread and cranberry jam

Fiemme Beer Cake

    125 g  of stale rye bread
    250 ml of Fiemme craft beer
    100 g of crushed almonds
    100 g of sugar
    2 eggs
    Cranberry jam
    Vanilla, baking powder (1/2 sachet)

Cut the bread into cubes and soak it in the beer. Once it has softened, add the rest of the ingredients and mix thoroughly. Put it in a greased cake mould, and bake in the oven at 180 °C for 45 minutes.

When you take it out of the oven, wait for it to cool down. Then dust it with castor sugar and cover the centre with cranberry jam.


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