The Magi Kings Day - or Epiphany - is here! King Cake rules!
Queen Cake or Bolo Rainha
It's a regular working day, and students have already returned to school, but in the evening, people will gather to enjoy a slice of King cake and sip some Port wine. It's a perfect excuse to come together around the table and indulge a bit more! In some regions, both adults and children go door-to-door to sing traditional carols known as "Janeiras" (January songs). These songs typically revolve around Christmas themes or Christian traditions. In the past, residents would welcome the singers inside their homes, especially in villages and towns, and show appreciation by offering them various tokens of gratitude. Nowadays, especially in places where people are less acquainted, the singers remain outside but are still offered wine, sweets, and other delicacies.
Starting from the beginning of December, the most traditional sweets of the Christmas season begin to appear in bakery shop windows—the "bolo-rei." Its origins can be traced back to pre-Christian times when a cake was used in Roman rituals to honor the god Saturn. With the Christianization of the tradition, the bolo-rei became associated with the Three Magi Kings, symbolizing their offerings to Jesus: the cake's crust represents gold, the aroma signifies incense, and the fruits represent myrrh.
The original recipe includes candied and dried fruits, although many modern variations exclude them. In recent years, bakeries all over the country have introduced new twists on this traditional treat. You can now find chocolate king cake, king cake with icing, or king cake filled with chocolate and hazelnut cream. Vegan options are also available.
As I mentioned earlier, the recipe for bolo-rei was introduced by pastry chef Grégoire, who was brought to Lisbon in 1875 by the owner of Confeitaria Nacional, an iconic pastry shop near Praça do Rossio. Prices for this cake can vary significantly, with some establishments charging as much as €48.00 per kilogram. Low prices typically indicate that the cake is not handmade. The National Association of Bread and Pastry Producers annually awards a prize to the best bolo-rei in the country. In the 9th edition of "O Melhor Bolo-Rei de Portugal," organized by the Association of Commerce and Bakery Industry (ACIP), Padaria da Né in Damaia emerged as the big winner, earning the title of the best king cake in Portugal. Pastelaria Visconde in Coimbra received recognition for the best "Bolo-rainha," and Brisanorte in Leiria was awarded for the best Christmas braid. (I've never tasted the latter.)
Bolo Rainha (Queen's Cake!) has gained popularity, standing as an excellent alternative to the original recipe, particularly for those who are not fond of candied fruit. Bolo Rainha is exclusively adorned with dried fruits such as raisins, walnuts, almonds, and hazelnuts, without the addition of candied fruit.
Today marks the celebration of Magi Kings Day, and it's a tradition in my household to have Bolo Rei on this occasion. This year, I decided to purchase both Bolo Rei and Bolo Rainha since my nephew doesn't have a liking for candied fruit. Rather than acquiring these cakes from a bakery, I took the somewhat unconventional step of buying them from a supermarket chain. It might seem like a transgression, but it allowed me the opportunity to explore different variations and determine my preference in this category.
I buy these cakes not only out of tradition but also because I enjoy cakes with candied fruit. However, I must admit that the cakes I find in supermarkets, while more affordable, differ significantly from the ones I remember from my childhood. Mass production by major brands and large supermarket chains deviates from the traditional preparation seen in bakeries and small pastry shops.
Handmade Bolo Rei incorporates costly ingredients and requires a lengthy preparation process. The dough needs time to rise, and numerous elements must be thoughtfully combined to impart the desired flavor. Importantly, traditional Bolo Rei is free from artificial colors, unnatural aromas, or preservatives designed to prolong shelf life. The dough should naturally exhibit a pale yellow or brownish hue, often with a yeast-like aroma.
I've tried making the traditional recipe at home, and the result is notably distinct from the cakes available for purchase. This serves as a clear indication that the traditional Bolo Rei recipe is gradually fading away. This cake can be enjoyed freshly baked, at room temperature, or even toasted with a slathering of butter after a few days—each stage offering a unique delight, albeit with an eye on the calorie count.
Yes, I'm aware of the impending diet, which is scheduled to commence tomorrow on January 7th. Wishing you a fantastic year ahead!
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The front
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The back
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