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This Recipe for Delicious Bolo-Rei cake is a Potugal recipe. It’s one of those cakes I always enjoyed eating since I was kid
Prep Time 3 hrs 15 mins
Cook Time 45 mins
Total Time 4 hrs
Course Cakes
Servings 4


  • 4 tablespoons (60 ml) agave nectar
  • 4 tablespoons (60 ml) olive oil
  • 100 grams tofu, crumbled
  • 6 tablespoons (90 ml) soy milk, plus a few extra tablespoons
  • 15 grams fresh yeast
  • 250 grams regular flour
  • 80 grams raisins
  • 80 grams almonds, coarsely chopped
  • 40 grams walnuts, coarsely chopped
  • 55 grams dates (7 units), pitted and chopped

For the tangerine glaze:

  • freshly squeezed juice of 4 medium-sized tangerines
  • 2 tablespoons (30 ml) agave nectar
  • 1 teaspoon cornstarch
  • 2 to 3 tablespoons of shredded coconut, toasted


  • In a blender combine the first 4ingredients and mix until smooth. In the meantime, dissolve the yeast in a few tablespoons (3 to 4) of slightly warm soy milk. Add the yeast mixture to the tofu mixture, and run the blender once again, until everything is well incorporated.
  • Sift the flour into a large bowl. Make a well in the middle and, gradually, add the liquid mixture. You’ll end up with a soft, sticky dough, which you want to knead for about 5 minutes (resist the urge to add more flour to it).
  • Transfer the dough to a slightly oiled large bowl, cover it with a clean towel, and leave it to rise in a warm place for about 2 hours or until doubled in size.
  • Once the dough has doubled in size, it’s time to add the chopped nuts (almonds and walnuts) and dried fruits (raisins and dates) to it. Knead the dough in the bowl for 1 minute, or until all the nuts and dried fruits are well incorporated into it.
  • Now, shape the dough into a log, joining the two ends together in order to form a crown. Transfer the cake to a large baking tray lined with parchment paper, cover it again with a clean towel and leave it to rise for additional 45 minutes.
  • Pre-heat the oven to 180ºC (375ºF).
  • Bake the cake in the lower third of the oven for about 30 minutes, or until it slightly browned (see picture above) on top.
  • To make the tangerine glaze, add the tangerine juice, 2 tablespoons agave nectar and 1 teaspoon of cornstarch to a small pan over medium heat, until it reduces and thickens up (do not forget to constantly whisk the mixture).
  • Once the cake is done, cover it with the glaze (you might end up having more than what you actually need) and sprinkle it with the shredded coconut.
Keyword Bolo-Rei Recipe