This cake is based on an old popular cake recipe of Cabo Verde (Cape Verde) mostly prepared by my grand great-grand mother in late 9th century.
In Portuguese the name is "Bolo Vicente". I do not know why is called Vicente. Probably the name of the "inventor" or someone called Vicente which gave it the name
- 200 grams sugar
- 200 grams butter
- 300 grams flour
- 6 eggs (whole)
- ½ cup milk
- 1 cup tawny port
- 1 teaspoon vanilla essence
- 3 teaspoons baking powder
- 250 grams sugar to make burnt sugar
- 1 lemon (grated peel)
- nutmeg grated
- 150 grams currants
- 3 tablespoons chopped walnuts
- 250 grams candied fruit assorted
VICENTE CAKE is a community recipe submitted by zhem and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Beat the butter with the sugar until creamy.
- Burn the sugar in a pan (low heat). Pour 1 cup of tea with water (barely filled) and stir. Let it cool.
- In a bowl, mix the whole eggs one by one (beating well in the intervals of each egg) with the flour, the milk (gradually), the Port wine and the remaining ingredients. Final steps: add the burnt sugar and a small portion of sifted flour with yeast mixing well. Note: Candied fruits must be sprinkled with flour. Otherwise, they settle on the bottom of the cake.
- Add the mix in a well-greased cake pan (20-25 cm) with butter or margarine.
- Pre-heated oven at 220℃: Control the cooking with a long, thin stick, sticking in several parts of the cake. When the stick comes out dry, the cake is ready. Time approx: 15-20 minutes.