Easy Portuguese Christmas Honey Cake (Bolo de Mel) Recipe | Sharp Blades

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Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine Dry Ingredients: Combine flour, ground almonds, baking powder, baking soda, all the spices (cinnamon, cloves, nutmeg, pepper), and salt in a big basin. Put aside.

Step 2

Make the Syrup Base: Put the honey, dark brown sugar, cooled coffee, and Port wine in a saucepan over medium heat. Gently stir until the mixture is heated and cohesive and the sugar melts. Avoid boiling. Take off the heat and mix in the melted butter. Give it five minutes to cool.

Step 3

Mix Wet Ingredients: Add the eggs, one at a time, to the heated syrup mixture, making sure to fully incorporate each before adding the next. Add the orange and lemon zest and mix.

Step 4

To combine the batter: Gradually add the wet ingredients to the bowl containing the dry ingredients. Fold and mix with a wooden spoon or spatula until no dry flour is left. Take care not to mix too much.

Step 5

Add Fruits and Nuts: Carefully incorporate the chopped candied fruit and nuts into the batter until they are uniformly distributed.

Step 6

Bake: Fill the pan with batter. A skewer placed into the centre should come out clean after 60 to 70 minutes of baking. The cake will be aromatic and black.

Step 7

Cool & Mature: Allow the cake to cool fully on a wire rack inside the pan. After it has cooled, securely cover it with foil or cling film. The enchantment of this cake occurs while it is at rest. Before slicing it with your sharpest Sharp Blades knife for a clean cut, let it grow in a cold area for at least a day, preferably two or three.

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