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Madeira Molasses Cake (bolo de mel rápido)
by Jeremiah Duarte Bills, adapted from Anabela Câmara
Bolo de mel is Madeira’s most famous honey cake made with sugar cane honey or molasses. Dating back centuries, it is traditionally a yeasted cake which can take over three days to make. This is a rapid or quick version which was taught to me by senhora Anabela of Funchal, Madeira. The cake is equally as delicious as the original just lacking some of the dense chewy texture only the yeasted version can produce. These cakes are very shallow or baixinho as Anabela calls them. They will be just over an inch tall. The cakes are traditionally 6 or 7 inches in diameter, but I’ve given you the option to make two 6 inch cakes or one 8 or 9 inch cake. This is a dense and moist cake so be sure not to overbake it. If you want to eat it the traditional way use only your fingers to pinch off pieces of cake. Knives are not allowed!
Makes one 8 or 9 inch cake or two 6 inch cakes.
Ingredients:
30 grams (2 tbsp) whole milk
½ lemon, zested
1/8 tsp baking soda
33 grams (2 ½ tbsp) unsalted butter
33 grams (2 ½ tbsp) lard or more unsalted butter
125 grams (1/4 + 1/8 cup) molasses
32 grams (1/4 cup) ground almonds
63 grams (1/2 cup) walnuts, finely chopped
12 grams (2 tbsp) candied orange peel, finely chopped
100 grams (3/4 cup) bleached all-purpose flour
½ tsp ground cinnamon
¼ tsp nutmeg, freshly ground
¼ tsp ground anise
1/8 tsp ground cloves
25 grams (1/2 large) egg
50 grams (1/4 cup) sugar
Garnish:
Whole almonds (blanched or unblanched)
Whole walnuts
Method:
1. Preheat oven to 350 degrees Fahrenheit. Place the oven rack in the center of the oven. Line the base of one 8 or 9 inch pan or two 6 inch pans with parchment paper. Grease and flour the sides of the pans as well.
2. In a very small saucepan place the milk, lemon zest and baking soda. Set aside.
3. Melt the butter and lard (if using) in another small saucepan. Once it has melted turn off the heat, add the molasses and set aside to cool slightly.
4. In a medium bowl combine the ground almonds, walnuts, orange peel, flour and spices.
5. In a large bowl whisk the egg and sugar until well combined.
6. Whisk the butter and molasses mixture into the egg and sugar mixture.
7. Heat the milk, lemon and baking soda mixture until bubbling. Remove from the heat and whisk into the egg, butter and molasses mixture.
8. Combine the dry ingredients with the molasses mixture stirring gently with a rubber spatula.
9. Immediately poor into the prepared cake pan(s). Decorate the top with whole almonds and walnuts in concentric circles.
10. Bake for 17 to 20 minutes for the 8 or 9 inch pan and 13 to 15 minutes for the 6 inch pans. Cakes will be done when a tester inserted comes out with some moist crumbs. Do not overbake.
11. Allow to cool in the pan for 5 minutes then remove from pan and cool completely on a wire rack. This cake is best enjoyed the day after it is made.
by Jeremiah Duarte Bills, adapted from Anabela Câmara
Bolo de mel is Madeira’s most famous honey cake made with sugar cane honey or molasses. Dating back centuries, it is traditionally a yeasted cake which can take over three days to make. This is a rapid or quick version which was taught to me by senhora Anabela of Funchal, Madeira. The cake is equally as delicious as the original just lacking some of the dense chewy texture only the yeasted version can produce. These cakes are very shallow or baixinho as Anabela calls them. They will be just over an inch tall. The cakes are traditionally 6 or 7 inches in diameter, but I’ve given you the option to make two 6 inch cakes or one 8 or 9 inch cake. This is a dense and moist cake so be sure not to overbake it. If you want to eat it the traditional way use only your fingers to pinch off pieces of cake. Knives are not allowed!
Makes one 8 or 9 inch cake or two 6 inch cakes.
Ingredients:
30 grams (2 tbsp) whole milk
½ lemon, zested
1/8 tsp baking soda
33 grams (2 ½ tbsp) unsalted butter
33 grams (2 ½ tbsp) lard or more unsalted butter
125 grams (1/4 + 1/8 cup) molasses
32 grams (1/4 cup) ground almonds
63 grams (1/2 cup) walnuts, finely chopped
12 grams (2 tbsp) candied orange peel, finely chopped
100 grams (3/4 cup) bleached all-purpose flour
½ tsp ground cinnamon
¼ tsp nutmeg, freshly ground
¼ tsp ground anise
1/8 tsp ground cloves
25 grams (1/2 large) egg
50 grams (1/4 cup) sugar
Garnish:
Whole almonds (blanched or unblanched)
Whole walnuts
Method:
1. Preheat oven to 350 degrees Fahrenheit. Place the oven rack in the center of the oven. Line the base of one 8 or 9 inch pan or two 6 inch pans with parchment paper. Grease and flour the sides of the pans as well.
2. In a very small saucepan place the milk, lemon zest and baking soda. Set aside.
3. Melt the butter and lard (if using) in another small saucepan. Once it has melted turn off the heat, add the molasses and set aside to cool slightly.
4. In a medium bowl combine the ground almonds, walnuts, orange peel, flour and spices.
5. In a large bowl whisk the egg and sugar until well combined.
6. Whisk the butter and molasses mixture into the egg and sugar mixture.
7. Heat the milk, lemon and baking soda mixture until bubbling. Remove from the heat and whisk into the egg, butter and molasses mixture.
8. Combine the dry ingredients with the molasses mixture stirring gently with a rubber spatula.
9. Immediately poor into the prepared cake pan(s). Decorate the top with whole almonds and walnuts in concentric circles.
10. Bake for 17 to 20 minutes for the 8 or 9 inch pan and 13 to 15 minutes for the 6 inch pans. Cakes will be done when a tester inserted comes out with some moist crumbs. Do not overbake.
11. Allow to cool in the pan for 5 minutes then remove from pan and cool completely on a wire rack. This cake is best enjoyed the day after it is made.
