Schiaccia briaca

1 kg of flour
400 g raw cane sugar
250 g walnuts
150 g raisins
150 g almonds
200 ml extra virgin olive oil
1 glass of cranberry juice
1 glass of aleatico
1/2 teaspoon vanilla powder

Make a well in the flour and add other dry ingredients, leaving a spoonful of sugar to use for dusting the crushes.
Mix basting with the aleatico long enough to obtain a homogeneous paste of a similar texture to the dough for the dumplings.
Divide the dough into three parts and bake in greased and floured cake pans.
Bake at 180° C for 30-40 minutes and to a third of cooking sprinkle with sugar kept aside and pour the cranberry juice.
Beautiful and fragrant ...