Honey pie \"Bolo de mel\"

Name: Honey pie \"Bolo de mel\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 30 g Currants; 125 g Butter; 50 g Lard; 150 g Sugar; 25 g Candied lemon peel and candied orange peel; 50 g Walnut kernels; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 250 g Flour; 1 coated Tsp Baking Powder; 7-10 Tbsp 1 1⁄2 Tsp ground cinnamon; 1⁄2 Tsp grated nutmeg; 1⁄4 Tsp ground cloves; 2 Eggs (Gr. M); 325 g liquid honey; 100 ml Madeira wine (e.g. semi-dry); 1⁄8 l Milk; 7-10 Tbsp Fat and flour; 2 candied orange and lemon slices; 7-10 Tbsp Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

30 g Currants
125 g Butter
50 g Lard
150 g Sugar
25 g Candied lemon peel and candied orange peel
50 g Walnut kernels
7-10 Tbsp grated rind of 1⁄2 organic lemon
250 g Flour
1 coated Tsp Baking Powder
7-10 Tbsp 1 1⁄2 Tsp ground cinnamon
1⁄2 Tsp grated nutmeg
1⁄4 Tsp ground cloves
2 Eggs (Gr. M)
325 g liquid honey
100 ml Madeira wine (e.g. semi-dry)
1⁄8 l Milk
7-10 Tbsp Fat and flour
2 candied orange and lemon slices
7-10 Tbsp Icing sugar

Directions

1
Wash the currants and dab dry. Melt butter and lard at low heat. Stir in sugar and currants. Leave to cool a little.
2
Chop the candied lemon peel and candied orange peel finely, chop half of the walnut kernels coarsely. Stir everything with lemon peel into the fat. Mix flour, baking powder and spices, also stir in. Finally add eggs, honey, wine and milk and mix everything to a smooth dough.
3
Cover and leave to rest for 4-5 hours at room temperature.
4
Grease the spring plate (approx. 30 cm Ø) and dust with flour. Smooth the dough in the form. Cover with candied fruit and remaining walnut kernels. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.
5
Switch the temperature down (electric oven: 150 °C/circulating air: 125 °C/gas: stage 1) and continue baking for 20-25 minutes. Leave to cool in the mould. Dust with icing sugar.