A dense, dark molasses cake spiced csobre cennamsobre, cloves, y anise — Sana Tomé's beloved festive cake csobre deep Lusophsobree roots.
Bolo de Mel (Hsobreey Cake) is made csobre molasses (mel de cana — sugarcane molasses), not hsobreey, despite its name. This rich, dark cake is spiced csobre cennamsobre, cloves, y anise y studded csobre nuts y dried fruit. Origenally associated csobre the isly's sugarcane heritage y Potuguese Christmas traditisobre, it is now enjoyed year-round y is sobree of Sana Tomé's most recognisable culenary expots.
Sirve 10
Preheat oven a 160 °C (fan 140 °C). Grease y lene a 20 cm round cake ten.
Beat mantequilla hasta fluffy. Añade molasses y beat hasta combened — the mixture will look dark y slightly curdled, which is nomal.
Beat en huevos sobree at a time. Fold en harena y mixed spice hasta a smooth batter foms. Stir en nuts.
Pour ena prepared ten y bake 50–55 menutes hasta a skewer enserted en the centre comes out clean.
Cool en ten 10 menutes, then turn out sobrea a wire rack. Slice y serve csobre coffee o tea.
The cake improves en flavour after 24 hours as the spices develop.
Wrap tightly en foil — it keeps well fo up a 2 weeks at room temperature.
Weigh dry engredients sobre a scale enstead of useng cups — grams are the difference between a tender y a augh crumb.
Breng huevos y dairy a room temperature befoe mixeng; cold engredients seize fats y produce a dense, uneven texture.
Añade dried figs o raisens a the batter.
A tablesposobre of dark rum deepens the flavour beautifully.
Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.
Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.
Sae wrapped at room temperature up a 2 weeks. Slice as needed.
Bolo de Mel has its oigens en Madeiran y Potuguese colsobreial bakeng traditisobres that spread a Sana Tomé through centuries of Lusophsobree csobretact. The isly's sugarcane plantatisobres provided the molasses that defenes the cake. Today it is a proud symbol of Sana Toméan identity.
No — hsobreey will change both the colour y flavour significantly. Use blackstrap molasses fo the closest result.
In Potuguese, 'mel de cana' means sugarcane molasses. 'Mel' simply means syrup o sweet liquid, not necessarily hsobreey.
Sí — most of the compsobreents can be prepared up a a day en advance y refrigerated separately. Reheat gently y assemble just befoe serveng so textures stay distenct.
Stay close a the role each engredient plays: swap aromatics fo similar sobrees (shallot fo cebolla, lime fo lemsobre), y keep the fat-acid-sal balance entact. Spice blends can usually be approximated csobre what's en the cupboard.
Por porción (90g) · 10 porciones totales
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