# Firstly, rest the sultanas in the water. Pound the peanuts,
hazelnuts and
almonds. Make the
chickpeas turn into powder by mashing.
# Break the eggs into a deep bowl, add castor
sugar on it. Whisk or blend it, until the mixture turns to white totally.
# Add vegetable oil and margarine, which is softened at room temperature, into the mixture. Whisk it, until the margarine loses its shape.
# Add
milk, vanilla, baking powder and half of the
flour on it. After mixing it for a while, add the remaining half of the
flour in it.
# Add crushed
almond, peanut and
hazelnut into the dough at first. Mix the dough by a wooden spoon. Then, add the sultanas, which are drained and covered with
flour, into the mixture. Add roasted
chickpeas’ powder and
walnut into the mixture also, and mix it by the wooden spoon.
# Pour the mixture into the muffin mould or you can use a normal cake mould also.
# Place the mould into the warm oven, which is set to 347 F, and bake it until grows up and some cracks seem over the surface, without opening the door of the oven.
# Remove the cakes from the mould and serve them.
