📝 About This Recipe
Widely considered Madeira's oldest and most iconic sweet, this dark, spicy, and dense cake is a true labor of love traditionally prepared on December 8th for the Feast of the Immaculate Conception. It is characterized by the rich, deep notes of 'Mel de Cana' (sugar cane molasses), toasted nuts, and a complex blend of warm spices that evoke the island's history as a global spice trade hub. This cake is unique for its incredible shelf life, often maturing for months to develop a moist, chewy texture and unparalleled depth of flavor.
🥗 Ingredients
The Liquid Base
- 500 ml Mel de Cana (Sugar Cane Molasses) (Authentic Madeiran molasses is preferred; otherwise use dark unsulphured molasses)
- 125 grams Lard (At room temperature)
- 125 grams Unsalted Butter (At room temperature)
- 125 ml Olive Oil (Mild or light variety)
- 150 ml Madeira Wine (Sweet (Malvasia/Malmsey) variety)
- 100 ml Orange Juice (Freshly squeezed)
Dry Ingredients and Spices
- 1 kg All-purpose Flour (Sifted)
- 250 grams Dark Brown Sugar (Packed)
- 1 tablespoon Baking Soda
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Star Anise
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
Fruits and Nuts
- 150 grams Walnuts (Roughly chopped)
- 100 grams Almonds (Blanched and chopped)
- 100 grams Candied Citron or Orange Peel (Finely diced)
- 10-12 pieces Whole Blanched Almonds and Walnut Halves (For decoration)
👨🍳 Instructions
-
1
In a medium saucepan over low heat, combine the molasses, lard, butter, and olive oil. Stir gently until the fats have melted and the mixture is uniform. Do not let it boil.
-
2
Remove the pan from the heat and stir in the Madeira wine and fresh orange juice. Set this liquid mixture aside to cool until it is lukewarm.
-
3
In a very large mixing bowl, sift together the flour, baking soda, salt, and all the ground spices (cinnamon, cloves, anise, and nutmeg).
-
4
Stir the dark brown sugar into the dry flour mixture, ensuring there are no large lumps.
-
5
Make a well in the center of the dry ingredients and slowly pour in the lukewarm liquid mixture. Using a sturdy wooden spoon or your hands, begin incorporating the flour into the liquid.
-
6
Knead the dough for about 10 minutes. This is a heavy, sticky dough, but the kneading is essential for the texture. If using a stand mixer, use the dough hook on low speed.
-
7
Fold in the chopped walnuts, chopped almonds, and candied peel. Ensure the nuts and fruit are evenly distributed throughout the dark dough.
-
8
Cover the bowl with a clean cloth and let the dough rest in a warm, draft-free spot for at least 2 hours (traditionally, this rest can last up to 24 hours for better flavor).
-
9
Preheat your oven to 160°C (320°F). Grease two 20cm (8-inch) round cake tins generously with butter or lard.
-
10
Divide the dough equally between the two tins, smoothing the tops with the back of a wet spoon.
-
11
Decorate the top of each cake with the whole almonds and walnut halves in a circular pattern, pressing them slightly into the surface.
-
12
Bake for 50-60 minutes. The cakes are done when they are firm to the touch and a skewer inserted into the center comes out clean (though it may be slightly sticky from the molasses).
-
13
Remove from the oven and let the cakes cool completely in their tins. Once cold, wrap them tightly in parchment paper and then plastic wrap or foil.
💡 Chef's Tips
Traditionally, this cake is never cut with a knife; it is broken by hand into chunks. For the best results, wait at least 3-4 weeks before eating; the flavors mature and the texture becomes moister over time. If you cannot find 'Mel de Cana', use a high-quality dark molasses, but avoid 'Blackstrap' as it can be too bitter. Ensure your spices are fresh; since this cake relies on aromatics, old spices will result in a dull flavor. Store the wrapped cakes in a cool, dry cupboard; they can keep for up to a year if properly sealed.
🍽️ Serving Suggestions
Serve with a small glass of aged Malmsey Madeira wine to complement the molasses notes. Pair with a cup of strong, black Portuguese coffee (bica) in the afternoon. Offer small pieces alongside a sharp, aged Portuguese cheese like Queijo de São Jorge. Serve as part of a Christmas dessert spread with dried figs and apricots.