Pão de mel (Honey Loaf) is a traditional Mozambican recipe for a classic cake made from a honey and almond flavoured flour, egg and almond batter that is traditionally served for Christmas. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Honey Loaf (Pão de mel).
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During the early 20th century there was an influx of settlers into Mozambique from the island of Madeira. They brought with them their distinctive cuisine and this cake is an example of that. Originally the cake was made only around Christmas time, though now it can be found in Mozambican bakeries (and Mozambican bakeries in South Africa) year-round.
Ingredients:
75g butter
300g plain flour
3 eggs, separated
finely-grated zest of 1 lemon
100g ground almonds
1/2 tsp ground cinnamon
2 tsp baking powder
200g honey
100g black treacle (molasses)
pinch of salt
Method:
Melt the butter gently in a saucepan over very low heat. When melted take off the heat and work in the honey and treacle. Now add the lemon zest and cinnamon, stirring until thoroughly mixed and combined.
Beat the egg yolks in to the butter mixture then stir in the ground almonds. Now sift together the flour and baking powder and fold this into the butter mixture. Add the egg whites to a clean and dry bowl and beat them with a pinch of salt until they form soft peaks.
Using a metal spoon, fold the beaten egg whites into the butter mixture then turn the batter into a well-buttered springform cake tin. Transfer to an oven pre-heated to 160°C and bake for 50–60 minutes, or until the cake is cooked through and nicely browned on top.
Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
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