Bolo Rainha
by Sara Morais
linkedin.com/in/saramoraisalmeida
This plant-based version of the Portuguese Bolo Rainha (Queen Cake) is a variation of the beloved Bolo Rei (King Cake). Originating as an alternative for those who prefer to skip the candied fruits, Bolo Rainha has become a cherished treat during the holiday season in Portugal, often shared among families at festive gatherings.
Instead of candied decorations, this version uses a variety of nuts, such as almonds, walnuts, and pine nuts, offering a flavor profile that is less sweet but equally rich and satisfying. Historically, a fava bean and a small trinket were hidden inside the cake. According to tradition, the person who discovered the bean in their slice was tasked with purchasing the next cake. This charming custom was discontinued in recent years due to safety concerns.
Both Bolo Rei and Bolo Rainha are part of a broader Catholic tradition of cakes symbolizing the Epiphany, much like Spain’s roscón de reyes and France’s galette des rois. These cakes represent the gifts brought by the Magi and are an integral part of holiday celebrations in many countries.
Serves
10
Good for:
Breakfast, Dessert and Tea
Ingredients
- 50 g all purpose
- 100 ml soy milk (warm)
- 7 g of dried yeast
- Zest of 1 lemons
- Zest of 1 oranges
- 75 g of almonds
- 75 g of walnuts
- 25 g of pine nuts
- 25 g of raisins
- 25 ml of port wine
- Juice of 1 orange
- 300 g of flour
- 120 g sugar
- 70 g of melted vegan butter (warm not hot)
- 120 ml soy milk
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/2 tsp of ground fennel seeds
- 1/2 tsp of ground turmeric
- Pinch of salt
- 1/2 tbsp of maple syrup or agave
- 1 tbsp of soy milk
- Powdered sugar (optional)
- 6 Blanched almonds (optional)
- 6 half Walnuts (optional)
Step by Step Instructions
Step 1
Activate the Yeast: In a small bowl, combine the yeast with 100 ml of warm soy milk and 50 g of flour. Mix until smooth, cover, and let it rise in a warm spot for 20 minutes.
Step 2
Prepare the Citrus: While the yeast mixture is rising, zest the lemons and oranges. Juice one orange and set the juice aside.
Step 3
Soak the Nuts and Raisins: Chop the nuts in halves and place them in a bowl with the raisins. Pour the orange juice and port wine over the mixture, stir, and set aside to soak.
Step 4
Mix the Dry Ingredients: In a large mixing bowl, combine the remaining flour, sugar, cinnamon, ground fennel, salt, and turmeric. Mix thoroughly.
Step 5
Incorporate Wet Ingredients: Add the citrus zest, melted butter, and remaining soy milk to the dry ingredients. Mix well, then add the yeast mixture. Knead until you achieve a soft, elastic dough.
Step 6
First Rest: Cover the dough and let it rest for 2 hours in a warm spot. After rising, fold in the soaked nuts and raisins, ensuring they are evenly distributed. If the dough becomes too sticky, add a little more flour. Shape the dough into a wheel.
Step 7
Shape and Second Rest: Dust a baking tray with flour and place the dough on it. Allow it to rest for another 25 minutes. Preheat the oven to 180°C (350°F).
Step 8
Decorate and Bake: Decorate the top of the dough with additional nuts. Bake in the preheated oven for 20–30 minutes, or until golden brown and cooked through.
Step 9
Cool and Glaze: Transfer the cake to a cooling rack. While warm, glaze the top with a mix of maple syrup for a shiny finish and sprinkle with powdered sugar.
More Recipes
Roasted squash, red onion and Brussel sprouts
Roasted squash, red onion and Brussel sproutsKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 1 medium butternut squash 1 red onion 400g Brussel sprouts Olive oil salt...
Orange and pomegranate salad
Orange and pomegranate saladKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 3 handfuls winter mixed salad leaves 1/2 small red onion thinly sliced 2 medium oranges...
Lentil, sweet potato and shiitake mushroom loaf
Lentil, sweet potato and shiitake mushroom loafKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: DinnerIngredients 1 small red or white onion finely chopped 1 medium stick of celery or broccoli...