Bolo De Mel Recipe
- Daniel
- 1 day ago
- 3 min read
Updated: 19 hours ago
This was my first time making, baking, and actually tasting Bolo de Mel, and I honestly didn’t know what to expect. The flavors hit me immediately, intense, layered, almost savory, yet not sugary sweet. The texture was incredibly moist, heavy in a good way, and unlike any cake I’ve baked before.
Fermented for 24 hours...
It felt old, serious, and deliberate. I’m genuinely glad I made this, even if I’m still wrapping my head around how complex it tastes.
Bolo de Mel originates from Madeira, Portugal, and dates back to at least the 15th century. Traditionally made during Christmas, this cake was designed to last, not days, but months. Honey (or molasses, as it evolved), lard, spices, citrus, nuts, and fortified wine were used not just for flavor, but preservation.
Families would bake it weeks in advance, wrap it tightly, and let time do the work. Unlike modern cakes meant to be light and fluffy, Bolo de Mel is dense, rich, and unapologetically bold, a reflection of its era.
If you’ve never baked anything that needs to rest before it’s truly ready, this is a fascinating place to start. Don’t rush it. Let it sit. Let it age. The longer it rests, the deeper and more rounded the flavors become.
This isn’t a cake you slice casually, it’s one you return to slowly, with tea or a glass of Madeira, discovering something new each time.
Ingredients:
(Make one 8 inch round cake)
Sponge:
Unbleached All Purpose Flour, 45g
Water, 25g
Active Instant Dry Yeast, 1.5g
Granulated Sugar, Pinch
Fat:
Unsalted Butter, 150g
Pork Lard, 150g + More For Greasing
Molasses, 200g
Fillings:
Walnuts Quatered, 35g
Slivered Almonds, 50g + More For Decoration
Candied Orange Peels, 45g
Dried Cherries Pitted Quatered, 45g
Cake:
Maderia Wine / Port, 70g
Baking Soda, 12g
Unbleached All Purpose Flour, 455g
Granulated Sugar, 200g
Ground Cinnamon, 10g
Ground Cloves, 5g
Ground Star Anise, 5g
Black Pepper, Pinch
Sea Salt, Pinch
Fresh Orange Zest, 1 Orange
Fresh Orange Juice, 1 Orange
Fresh Lemon Zest, 1/2 Lemon
Fresh Lemon Juice, 1/2 Lemon
Equipment:
Oven
8" Round Springform Cake Pan
Sauce Pot
Directions:
Make the sponge
Mix the sponge ingredients until a soft dough forms.
Cover and let it ferment for 1 hour.
Prepare the fat mixture
Melt butter and lard gently in a pot.
Stir in molasses until smooth, then set aside to cool slightly.
Activate the baking soda
In a bowl, mix the wine with baking soda — it will foam.
Set aside.
Mix the dry ingredients
In a large bowl, combine flour, sugar, spices, salt, and pepper.
Bring the dough together
Add the fermented sponge to the dry mix and gently knead.
Mix in the nuts and dried fruits.
Add the wine mixture, citrus zest, and juice.
Finally, add the warm fat mixture.
Knead lightly just until combined, do not over-knead.
Ferment the dough
Cover and let rest for 24 hours at room temperature.
Bake
Preheat oven to 175°C / 350°F.
Grease and line an 8-inch pan.
Loosen the dough slightly, transfer to the pan, and level the top.
Bake for 50–60 minutes, until the internal temperature reaches 88°C / 190°F.
Cool and age
Let cool completely — cracking and slight collapse are normal.
Unmold, wrap tightly, and let age for 7 days to months.
Slice and serve with tea or Madeira wine.
Aging & Storage Note:
This cake is meant to rest. Once completely cooled, wrap it tightly in cling film (and foil if you like) and store it at cool room temperature.
Over time, the flavors will deepen and mellow; the molasses, spices, citrus, and wine slowly come together into something darker, richer, and more complex.
You can start slicing it after about a week, but it truly shines after a few weeks, and it can comfortably age for several months if stored properly. Think of time as the final ingredient here.
Moist, dense, and complex