Este bolo de frutos secos é uma verdadeira celebração de sabores de outono, combinando a riqueza das amêndoas, avelãs e nozes numa massa fofa e húmida. Perfeito para acompanhar um chá ou café, este bolo é simples de fazer e o resultado é uma sobremesa reconfortante e deliciosa, com uma textura única que irá surpreender toda a família.

Ingredientes (6 Pessoas)

  • 100 gr de miolo de amêndoa
  • 100 gr de miolo de avelã
  • 100 gr de miolo de noz
  • 4 ovos
  • 155 gr de açúcar
  • 250 gr de farinha
  • 30 gr de margarina amolecida
  • 200 ml de leite
  • 1 colher de sopa de fermento em pó
  • margarina para untar a forma
  • farinha para polvilhar a forma

Preparação

  1. Numa trituradora, triture a amêndoa, a avelã e a noz até ficar em farinha.
  2. Unte uma forma grande de chaminé e polvilhe-a com farinha.
  3. Reserve a forma.
  4. Ligue o forno a 180º C.
  5. Numa tigela junte o açúcar, os ovos e a margarina.
  6. Mexa energicamente.
  7. Junte o leite.
  8. Misture tudo muito bem.
  9. Adicione a farinha e o fermento.
  10. Incorpore delicadamente até obter uma mistura fofa.
  11. Coloque o preparado na forma.
  12. Leve ao forno cerca de 45 minutos.
  13. Deixe arrefecer e desenforme.

Ready to bake a wonderfully nutty and comforting cake? Here’s the English version for you.

Mixed Nut Cake

This beautiful Mixed Nut Cake is a fantastic example of a classic Portuguese bolo, a simple, home-style cake perfect for any occasion. While many traditional Portuguese nut cakes, like the famous Bolo de Noz (walnut cake), are often dense and rich, this version uses milk and butter to create a wonderfully light and fluffy crumb that carries the flavour of the toasted almonds, hazelnuts, and walnuts beautifully.

The secret here is grinding the nuts into a fine flour, which integrates them completely into the batter, ensuring every bite is packed with nutty flavour. The simplicity of the recipe allows the natural taste of the nuts to be the star of the show. It’s a testament to the Portuguese love for straightforward, delicious baking that relies on good quality ingredients.

Since you enjoy making traditional Portuguese desserts, this cake is a wonderful addition to your collection. You could easily adapt it by adding a teaspoon of cinnamon or the zest of a lemon to the batter for extra warmth and fragrance. For a richer flavour, lightly toast the nuts in a dry pan before grinding them. This cake is delicious on its own, but also pairs wonderfully with a simple dusting of icing sugar or a dollop of whipped cream.

Ingredients (Serves 6-8)

  • 100g almonds
  • 100g hazelnuts
  • 100g walnuts
  • 4 large eggs
  • 155g caster sugar
  • 250g plain flour
  • 30g softened butter or margarine
  • 200ml milk
  • 1 tbsp baking powder
  • Butter, for greasing the tin
  • Flour, for dusting the tin

Method

  1. In a food processor, grind the almonds, hazelnuts, and walnuts together until they have the consistency of a fine flour.
  2. Grease a large Bundt or ring tin with butter and dust it with flour.
  3. Set the prepared tin aside.
  4. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  5. In a large bowl, combine the sugar, eggs, and softened butter.
  6. Beat vigorously until well combined.
  7. Pour in the milk.
  8. Mix everything together thoroughly.
  9. Add the ground nut mixture, the flour, and the baking powder.
  10. Gently fold everything together until you have a smooth, fluffy batter.
  11. Pour the batter into the prepared tin.
  12. Bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
  13. Allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.