Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
1) Soak the fruit in the rum.
2) Whisk the butter and sugars until light and fluffy.
3) Add the eggs one at a time.
4) Add the vanilla.
5) Add the dry ingredients by carefully folding in with spoon.
6) Carefully fold in remaining ingredients.
7) Portion cake into desired sized moulds.
8) Bake at 170 degrees Celsius between 60-90 minutes depending on size.
9) Cake is done when knife comes out clean after inserting to the middle.
