Madeiran Bolo de Mel (honey cake) is a rich, spiced cake traditionally made with sugarcane molasses, nuts and warm spices like cinnamon and cloves. Dating back to the 15th century, it’s one of Madeira’s oldest desserts.

The cake is dense, dark, and improves with age – it is often made during Christmas and enjoyed throughout the year (and yes, it does remind me a bit of a Lebkuchen).

You would usually use Madeiran mel de cana (sugarcane molasses) in this cake – but this is impossible to find in Luxembourg. So, I’ve reached for British dark treacle instead – it tastes similar, and works perfectly in this cake. You will find it in most Luxembourg supermarkets (either in the sugar section or in the international aisle with the British products).

Ah, and if you want to serve the Bolo de Mel in a traditional way, you need to break it with your hands rather than cut it with a knife. Legend has it that the metal of the knife changes the cake’s flavour…

Either way, I really think this is a fantastic cake, especially when you serve it with a glass of Madeira on the side.

You can watch the episode in which I sample Bolo de Mel at Fabrica Santo Antonio here.

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