Bolo de Prata com especiarias/ A “Silver Cake” with spices

Last weekend I completed 30 years. I have been blessed so far with
health, an incredible family and friends and a loving partner. I also
feel that I got given the gift of enjoying cooking and eating and
nothing that jeopardises the cultivation of this love, like allergies
or ailments. Last weekend I had a party for friends and family. At the
end of the night everyone surprised me with an incredible gift: The
most coveted of all kitchen appliances, the one I have been dreaming of
for years, a Kitchenaid standing up mixer. Ofcourse I couldn’t wait to
use it, like a child when receiving a toy. For the inaugural mixing I
have chosen my grandmother’s silver cake or “bolo de prata”. This
soft, buttery sponge was baked by her mostly on Sundays with the spare
egg whites which she collected in the fridge from her cooking. I have
introduced some spices which add extra flavour and a new dimension.
This cake is for sure a great treat for the beginning of autumn.


6 egg whites
225 gr of very soft unsalted butter
200 gr of sugar
225 gr of plain flour
Rind of 1 lemon
1 tsp of baking powder
1 tbsp of mixed spices (ground cinnamon, ground ginger, ground cardamon)


Pre-heat the oven at 190 ºC.

Grease a 23cm diameter spring form with butter and dust with flour. Set aside.

In a bowl whisk the egg whites till they form soft peaks and set aside. Meanhile in another bowl, beat the sugar with the butter till it resembles a soft, creamy paste. Slowly add the egg whites, intertwined with the flour. Mix in the lemon rind and the spices. Transfer the cake mix to the spring form and bake in the oven till its golden. Remove from he oven, let the cake cool down. Serve a slice with a cup of Lapsang souchong tea which goes perfectly with this scented cake.


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