Recipe

Bolo De Mel Azorean Honey Cake Recipe

Add Step-by-Step Photos	Princesa9580 / All my dishes 6 months, 1 week ago Old family recipe and is great with coffee or when you have company. Is best when it rests for 3-4 days. Prep:40m Cook:50m Servings:1216	Princesa958
	portuguese sweet citrus

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Ingredients

9 ounces (250 g) bread dough from the baker's shop

90 ounces (2.5 kg) flour

35 ounces (1 kg) sugar

26 ounces (750 g) banha, this is pork fat

17 ounces (500 g) butter

1 ounce (25 g) erva-doce, this is Anise herbs, mashed and sifted

1.75 ounce (50 g) canela (cinnamon)

1 ounce (25 g) cravinho da India, (Cloves in powder form)

17 ounces (500 g) walnut, cut into halves

9 ounces (250 g) ground almonds

1.75 ounce (50 g) candied lemon peel, cut into cubes

60 ounces (1.8 l) pure honey

5 tablespoons of baking soda, dissolved in the wine

1 cup of Madeira wine

juice and zest of 4 oranges

Directions

One day before making the cake, buy the bread-dough at the baker's shop, sprinkle a little bit of flour on the dough, put it in a towel and keep it in a warm place until the next day.

Put the baking soda into the Madeira wine, dissolve. In a pan warm up the honey, mix the butter and pork fat (if not available, just use butter), dissolve. Let this mixture cool.

Sift flour into a bowl, mix in the sugar, make a well and put the bread dough into it. Now work the flour-sugar mixture into the bread dough. As soon as this is well joined, start to incorporate little by little the (tepid) honey-fat mixture. Add some of the candied lemon peel, as well as the Madeira wine, orange juice and orange zest, anise, cinnamon, and cloves.

Incorporate and knead thoroughly until the dough doesn't stick to the bowl. Cover the dough with a towel and put it in a warm spot. Keep it in a warm place for 3-4 days.

Divide the dough into parts of 250g or 500g or 750 g, depending on the pans to put into the oven. This cake is made in wide, round pans which are rather low. Before going into the oven, the cake is decorated with half-walnuts, sliced almonds and the rest of the candied lemon peel.

Grease the baking pans. Bake about 50 minutes 355 °F (180 °C). Let cool down before taking it out of the baking pan.

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