Bolo de Fruta-Pão

The Quirky Foodster Team

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Servings

Ingredients

Breadfruit, boiled and mashed — 500 g (1.1 lb)
Sugar — 200 g (1 cup)
Eggs — 3
Vegetable oil — 120 ml (1/2 cup)
All-purpose flour — 250 g (2 cups)
Baking powder — 2 tsp
Ground cinnamon — 1/2 tsp
Vanilla extract — 1/2 tsp

Method

Preheat the oven to 175°C (350°F) and grease a cake tin.
Beat the mashed breadfruit, sugar, eggs, oil and vanilla together until well combined.
In a separate bowl, whisk together the flour, baking powder and cinnamon.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared tin.
Bake for 45-50 minutes until golden and a skewer comes out clean.
Cool in the tin for 10 minutes before turning out onto a wire rack.

Introduction: A moist, dense cake made from mashed breadfruit, a distinctive local dessert.

Cultural Background: This unusual but beloved cake makes creative use of Sao Tome's abundant breadfruit, transformed into a moist, dense sweet cake enjoyed at family gatherings and celebrations.

Tips: Make sure the boiled breadfruit is well mashed with no large lumps for an even batter. Don't overmix once the flour is added, or the cake will turn dense.

Variations: Add a handful of raisins for extra sweetness and texture; drizzle with a simple sugar glaze once cooled.

Storage: Store in an airtight container at room temperature for up to 4 days.

Reheating: Best fresh; individual slices can be warmed briefly in the microwave for a softer texture.

Nutrition: Approx. 290 kcal, 5 g protein, 40 g carbohydrate, 13 g fat per slice.

FAQs:

Q: What does breadfruit cake taste like?

A: It has a moist, dense texture similar to banana bread, with a mild, subtly sweet flavour from the breadfruit.

Q: Can ripe breadfruit be used raw instead of boiled?

A: Boiling first softens the breadfruit for easy mashing and ensures even baking; raw breadfruit is too firm to mash properly.