The honey cake from sugar cane has emerged, so naturally, in the quiet cloister of the convent of Monchique, crossing the teachings of Portugal with the culinary exoticism Arab-Berber. Old chroniclers relate that Franciscan Friar Jordan of the Holy Spirit in the remote fifteenth century sailed to Madeira, in one swift caravel bringing with him the wisdom of the honey cake. Since, in Funchal, the natural exchange of pampering, among the notable revenue convents, preceded by living examples of delicious delicious delicacy, became known to the Franciscan nuns of the Convent of Santa Clara. The cake together some exquisite spices, especially clove, naturally dosed with angelic modesty as it is a good aphrodisiac spice. Party by hand, the Madeiran honey cake is well accompanied by a fine old Madeira wine. Weight = 1,1 lb per cake. Dimensions = 8 inches diameter
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