Classic Portuguese Bolo de Mel Recipe Easy Homemade Easter Honey Cake with Almonds
A traditional Portuguese dense, spiced honey cake with toasted almonds, perfect for Easter celebrations. This moist and flavorful cake combines honey, warm spices, and a nutty crunch for a comforting treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Portuguese
Ingredients
Scale
- 1 cup (340g) dark honey (robust variety recommended)
- 2 cups (250g) all-purpose flour (or whole wheat pastry flour for nuttier taste)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115g) unsalted butter, softened (can substitute coconut oil for dairy-free)
- 3/4 cup (150g) brown sugar
- 3 large eggs, room temperature
- 1 cup (120g) toasted and chopped almonds
- Zest of 1 orange (optional)
- 1 tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper.
- Toast 1 cup (120g) chopped almonds on a baking sheet for 8-10 minutes until golden and fragrant. Set aside to cool.
- In a medium bowl, sift together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- In a large bowl, beat 1/2 cup (115g) softened unsalted butter with 3/4 cup (150g) brown sugar until light and fluffy, about 3-4 minutes.
- Beat in 3 large eggs one at a time, mixing well after each addition. Stir in 1 cup (340g) dark honey, 1 tablespoon blackstrap molasses, 1 teaspoon vanilla extract, and the zest of one orange.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle to avoid overmixing.
- Fold in the toasted almonds gently.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, checking at 50 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter. If browning too fast, loosely cover with foil.
- Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Use room temperature eggs and butter for better mixing. Toast almonds carefully to avoid burning. If batter is too thick, add a splash of milk to loosen. Dark honey is preferred for richer flavor. Let cake cool completely before slicing to prevent crumbling. Can substitute coconut oil and flax eggs for a vegan version. Gluten-free option available using almond flour but expect denser texture.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 235
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: Bolo de Mel, Portuguese honey cake, Easter cake, almond cake, spiced honey cake, traditional Portuguese dessert