Guinean Honey Cake

Ingredients

The Guinean adaptation of the Portuguese Bolo de mel incorporates local ingredients and spices to create a unique flavor profile. While the Portuguese version traditionally uses molasses, the Guinean Honey Cake replaces it with locally sourced honey, adding a distinct sweetness. Additionally, peanuts are added to the Guinean version, providing a delightful nutty crunch. The spices used in the Guinean Honey Cake, such as cinnamon and nutmeg, are also different from the original recipe, giving it a warm and aromatic twist. We alse have the original recipe for Bolo de mel, so you can check it out.

• 2 cups (400g) all-purpose flour 2 cups (400g) all-purpose flour
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (120g) roasted peanuts, chopped 1 cup (120g) roasted peanuts, chopped
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 4 eggs 4 eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 2g
• Carbohydrates (total, sugars): 54g, 34g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the eggs, honey, vegetable oil, and milk.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. 5.
   Fold in the chopped peanuts.
6. 6.
   Pour the batter into the greased cake pan and smooth the top.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the cake cool in the pan for 10 minutes.
9. 9.
   Transfer the cake to a wire rack to cool completely before serving.

Treat your ingredients with care...

• Honey — Use locally sourced honey for an authentic Guinean flavor.
• Peanuts — Roast the peanuts before chopping them to enhance their nutty flavor and texture.

Tips & Tricks

• For a richer flavor, drizzle some extra honey on top of the cake before serving.
• Serve the Guinean Honey Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the batter.
• Store the cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Guinean Honey Cake at room temperature. Cut it into slices and present it on a decorative platter for an appealing display.

Presentation advice

Dust the top of the Guinean Honey Cake with powdered sugar for an elegant touch. Garnish with a sprig of fresh mint or a sprinkle of chopped peanuts for added visual appeal.