Nothing is better to start the year than with a new cake. I know that January is normally the month when we bring back the salads to justify our December excesses but I had to remind myself that we still have one last occasion for indulgence this month. Yes, on the 6th day of the present month and in many countries of the World we celebrate the Epiphany ( “Os Reis” in Portuguese). On this occasion, in Portugal, we eat the “Bolo-Rei’ which is a golden, rich and flavoursome fruit cake, shaped like a crown. It is covered by glacé cherries, candied fruits that resemble precious stones and dusted with icing sugar. I have great memories of seeing these cakes coming out of the ovens and displayed in large black iron trays in the patisseries. My mum would choose one from the trays that had ‘1 kilo’ marked in chalk and then we would take it home, wrapped in a thick cream paper and held together by a piece of brown string. A slice of this precious cake, together with a glass of vintage Port, marked with sovereign style the end of the festive season and the beginning of a new year. Here is a not too difficult recipe of my favourite January cake.
clean kitchen towel. Remove the dough from bowl, make a “crown” by rolling it into a thick roll and uniting each opposite end so that you end up with a shape that resembles a giant bagel. Place it on a baking tray