Bolo podre means rotten cake, which is a terrible name for one of the most delicious cakes in Portuguese baking. The name is usually explained by how dark and moist it turns out. It is an Alentejo classic, built on the region’s two great pantry staples, olive oil and honey, instead of butter and refined sugar.
What makes bolo podre different from the olive oil cakes that have become trendy in the US is the honey and the warm spice, cinnamon and sometimes a pinch of clove, plus a splash of white wine or orange juice that keeps the crumb tender for days. It is dense but not heavy, sweet but not cloying, and it gets better on the second day.
No mixer is required, just a whisk and a bowl. If you have made our Sericaia com Ameixas de Elvas (recipe on the site), you already know how good the Alentejo is at turning simple pantry ingredients into something worth a second slice. It keeps well wrapped on the counter, so it is a good one to bake ahead.
Bolo Podre Recipe
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup mild honey
- 3/4 cup extra virgin olive oil
- 1/3 cup dry white wine (or orange juice)
- Zest of 1 orange
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, optional
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Grease a 9-inch bundt pan well, or line a loaf pan with parchment.
- In a large bowl, whisk the eggs and sugar together for 2-3 minutes until pale and slightly thickened.
- Whisk in the honey, olive oil, wine, and orange zest until fully combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, and salt.
- Fold the dry ingredients into the wet ingredients in two additions, mixing just until no streaks of flour remain. Fold in the walnuts if using.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
- Dust with powdered sugar just before serving.
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