Desserts
Bolo de Caju (Cashew Cake)
The Quirky Foodster Team
Ingredients
- 200 g (1 1/3 cups) roasted cashews, finely ground
- 150 g (3/4 cup) sugar
- 4 (4) eggs
- 100 g (1/2 cup) butter, softened
- 100 g (3/4 cup) flour
- 1 tsp (1 tsp) baking powder
- 1 tsp (1 tsp) vanilla extract
Method
- Preheat the oven to 180°C (350°F) and grease a 9-inch cake tin.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the ground cashews, flour and baking powder until just combined.
- Pour into the prepared tin and bake for 35-40 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes before turning out onto a rack.
Introduction: Guinea-Bissau is one of the world's largest cashew producers, and ground cashews find their way into home baking as a nod to this defining crop, producing a moist, nutty cake served at family celebrations.
Cultural Background: Guinea-Bissau is one of the world's largest cashew producers, and ground cashews find their way into home baking as a nod to this defining crop, producing a moist, nutty cake served at family celebrations.
Tips: Grinding the cashews finely, but not into a paste, gives the best crumb texture.
Variations: Add a cashew glaze made from icing sugar and a little lime juice for extra sweetness. Already vegetarian; a fully vegan version would require egg and dairy substitutes and is not commonly made this way.
Storage: Store in an airtight container at room temperature for up to 4 days.
Reheating: Not necessary; serve at room temperature or gently warmed for 10 seconds in the microwave.
Nutrition: Approx. 320 kcal, 7g protein, 19g fat, 32g carbohydrate per serving.
FAQs:
Q: Can I use pre-ground cashew flour?
A: Yes, it works well and saves a grinding step.
Q: Can this cake be frozen?
A: Yes, wrap tightly and freeze for up to 2 months.
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