For those who don’t like candied fruit, bolo-rainha is an excellent alternative for Christmas dinner. See how to prepare.
Originating from French gastronomy, the Cake Queen it is a delicious alternative to the traditional bolo rei, to celebrate during festive seasons, such as Christmas, New Year’s Eve and King’s Day, in particular.
Its presence is more and more frequent, mainly among fans of dried fruits and those who do not appreciate the crystallized fruits present in bolo-rei.
Learn how to prepare the traditional recipe and how to make a less calorie version of this Christmas sweet.
traditional queen cake
- 500gr flour
- 1/2 cube of baker’s yeast
- 100gr brown sugar
- 100gr butter
- 4 eggs
- 4 tablespoons brandy
- 4 tablespoons of rum
- 6 tablespoons of milk
- 200gr of almonds
- 100g of sliced almonds
- 80gr of raisins
- 80gr of sultanas
- 100gr of pine nuts
- 100gr of hazelnuts
- 100gr of chila
- 1 pinch of salt
- Sugar to taste for sprinkling
- 2 egg yolks for brushing
- Dissolve the yeast and 4 tablespoons of flour with warm milk until a liquid paste is created, set aside.
- Place the remaining flour, brown sugar, butter, eggs and brandy in a bowl.
- Knead well.
- Add the yeast and knead well again.
- Place the ball of dough in a bowl covered with a cloth in a warm place to rise for about 3 hours.
- Separate the dried fruits into 2 parts, one part to add to the dough, another part to cover over the cake.
- Add the dried fruits to the dough in a bowl followed by the rum.
- Mix and add everything to the cake batter, mix and set aside to rest for about 15 minutes.
- Prepare a tray with non-stick paper, pour the dough and shape it into a circle or crown.
- Leave to rise for another 1 hour in a warm place.
- Preheat the oven to 180º.
- Beat the yolks in a bowl and brush generously all over the cake.
- Arrange the chila in mounds, the powdered white sugar and the dried fruit all over the surface.
- Bake for about 35 minutes until golden brown.
- Prick with a toothpick: if it comes out dry, then the cake is ready and can be taken out of the oven.
- Let cool before cutting.
light queen cake
- 20gr grated coconut
- 125ml skimmed milk
- 100gr lean butter
- 100gr dry fruits (walnuts, pine nuts, hazelnuts and almonds)
- 200ml light coconut milk
- 100gr raisins
- 10gr sweetener
- 10gr baking powder
- 200gr wholemeal flour
- 4 eggs
- Beat the egg whites until stiff and reserve.
- Then beat the egg yolks, butter, yeast and sweetener until you get a light cream.
- Add the skimmed milk, coconut milk and whole flour alternately, mixing everything.
- Add the dried fruit and unsweetened grated coconut.
- Incorporate the whipped egg whites, stirring gently.
- Pour the dough into a ring mold, duly greased (with lean butter) and sprinkled.
- Bake in preheated oven for 30 minutes (or until you insert a toothpick and it comes out clean).
- Unmold after cold and decorate to taste.