Bolo de mel (Christmas treacle cake)

Other
 
Recipe from: 12/1/1997 12:00:00 AM
Preparation time: 30 minutes plus standing time
Cooking time: 25 minutes
 
 

Ingredients

 
  • 1
    kg
    cake flour
  • 500
    g
    sugar
  • 100
    g
    mixed peel
  • 100
    g
    almonds, chopped
  • 500
    g
    hazelnuts, chopped
  • 25
    g
    bicarbonate of soda
  • 15
    ml
    ground cinnamon
  • 15
    ml
    ground cloves
  • 5
    ml
    pepper
  • 2
    ml
    salt
  • 5
    ml
    ginger
  • 15
    ml
    aniseed
  • 5
    ml
    allspice
  • 125
    g
    sultanas
  • 500
    g
    butter (or half butter, half lard), melted
  • 500
    ml
    treacle
  • 2
    lemons (grated rind of both, juice of one)
  • 2
    oranges (grated rind of both, juice of one)
  • 10
    ml
    Madeira or port
  • melted butter
  • 100
    g
    walnuts
  • 50
    g
    almonds
Servings: Change Serving
 
 

Method

 
1. Place the first 14 dry ingredients in a mixing bowl. Make a well in the centre. Add the melted butter, treacle, rind, juice and Madeira. 2. Mix to combine and knead until well blended. The mixture should come away from the sides of the bowl. If the mixture is too soft, add extra flour to form a stiff dough. 3. Brush the top of the batter with melted butter, cover and leave to stand overnight. 4. Line five 20 cm-diameter cake tins with baking paper and grease well. 5. Divide the mixture between the prepared tins and spread evenly. 6. Arrange the walnuts and almonds in a pattern on the surface of the cakes. 7. Bake in a preheated oven at 170 ºC for 20 to 25 minutes. Do not dry out too much. Allow to cool slightly in the tins, then turn out. 8. When completely cold, wrap in cling film and set aside to mature for at least 2 weeks. The cakes can be stored for up to 1 year in an airtight container.
 

Read more on: bake
 

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63°c Egg

2014-10-30 11:21
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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