Northern Irish Bolo Rei

Ingredients

In this Northern Irish adaptation of Bolo Rei, we incorporate local ingredients and flavors to create a unique twist. Instead of using traditional Portuguese ingredients like candied fruits, we use a combination of dried fruits commonly found in Northern Ireland, such as raisins, currants, and candied peel. Additionally, we infuse the cake with warm spices like cinnamon and nutmeg, which are popular in Northern Irish cuisine. We alse have the original recipe for Bolo rei, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) currants 1/2 cup (75g) currants
• 1/4 cup (40g) candied peel 1/4 cup (40g) candied peel
• 1/2 cup (60g) chopped nuts (such as almonds or walnuts) 1/2 cup (60g) chopped nuts (such as almonds or walnuts)
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Glacé cherries and whole almonds, for decoration Glacé cherries and whole almonds, for decoration

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 50g (Sugar: 30g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Fold in the raisins, currants, candied peel, chopped nuts, cinnamon, and nutmeg.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Decorate the top of the cake with glacé cherries and whole almonds, creating a crown-like pattern.
9. 9.
   Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up.
• Candied peel — If you can't find candied peel, you can substitute with finely chopped mixed citrus zest.
• Chopped nuts — Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant before chopping and adding them to the cake batter.

Tips & Tricks

• For a boozy twist, soak the dried fruits in your favorite Northern Irish whiskey overnight before adding them to the cake batter.
• Serve the cake warm with a dollop of whipped cream or custard for a comforting dessert.
• If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour.
• Make sure to cool the cake completely before slicing to allow it to set and develop its flavors.
• Store the cake in an airtight container at room temperature for up to 5 days.

Serving advice

Serve Northern Irish Bolo Rei as a centerpiece dessert during festive occasions or enjoy it with a cup of tea or coffee for a delightful afternoon treat.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar just before serving. You can also place a festive ribbon around the base of the cake for an extra touch of elegance.