944. Bolo di Kashupete (Cashew Nut Cake)

Ingredients:

1 lb butter
2 cups sugar
12 eggs
1 tbsp vanilla extract
3 1/2 cups flour
1 tbsp almond extract
4 tbsp baking powder
1/2 cup pineapple juice
2 tbsp finely ground cashews

Sift flour and baking powder together. Mix vanilla and almond extracts with pineapple juice and set aside. Beat butter until fluffy and add eggs one by one. When mixture is soft add sugar and beat well. Add flour mix alternating with the juice mix, mixing well and you have to finish with flour. (a must) Finally, add the ground cashews. Bake in a large greased cake pan at 350º F for an hour.

The cake should be cool before you frost it with the cashew nut cream.

Krema di Kashupete (Cashew Nut Cream)

1 1/3 lb of cashews finely ground to a powder
2 1/2 cup sugar
1 cup water
1 cup milk
2 tbsp butter
a drop of almond extract
a pinch of salt

Mix milk, butter, almond extract and salt, set aside. Mix water and sugar and bring to a boil over slow heat. As it turns into a syrup, add the milk mixture and stir well. Keep stirring, add the cashew powder very slowly. Stir constantly until mixture becomes an even cream. Take off heat and let cool a little.

Slice the cake into thin slices and spread cream between slices. Once the cake is assembled, cover with the rest of the cream and decorate with cashews and maraschino cherries. Let cool completely before putting in fridge.

Delicious!

By Naomi de Groot (Kampala, Uganda)

By Naomi de Groot (Kampala, Uganda)

About 1000awesomethingsaboutcuracao

I'm Carolina Gomes-Casseres, the creator of 1000 Awesome Things About Curaçao. I live in and love Manhattan, but sometimes miss my first Awesome island...

5 comments

  1. Fran

    Hi, everybody! Since I highly doubt I can find a spot in NYC where I can buy this cake, I’ve come to the regretful conclusion that I am going to have to experiment and test my own baking skills. I’m not a baker AT ALL, have zero experience, but I’m really craving for some Bolo di Kashupete. The cakes I am used to eating back home all seem to have had rum in them. I guess I will have to find a way to incorporate that into the recipe. Should I put the rum in the frosting, or can I put it in the cake too? Also, can the milk in this recipe be replaced with condensed milk? Any tips for a first time baker, would be really appreciated!

  2. I know what you mean… I live in NYC and often crave this cake! I devoured some recently while in Curaçao; the rum was in the cake, not the frosting. I wouldn’t replace milk with condensed milk; don’t think the frosting should be that sweet (there’s already plenty of sugar in it) but that might be personal preference🙂 Good luck! Let us know how it turns out?

  3. Fran

    Konta my fellow New Yorker:) Haven’t been back to Curacao for way too long myself. I’m sure you enjoyed! Baking this cake has been quite an experience, but after three tries since the initial post, I’m happy to say I can finally taste some improvement. I used a little bit of Appleton, like you mentioned “in” the cake, and that worked pretty well. I agree with you that lechi kondens is a little bit too sweet. So I ended up mixing it into the frosting with some regular milk, trying to find the right balance. I am a few more experiments away from showing this cake off to friends. I have to get the cake a little bit “lighter” so to speak. Hopefully I’ll get it right before thanksgiving…lol…Thank you so much for this recipe! Anybody else out there trying to bake this cake, good luck!

  4. Pingback: 762. Romantic Dates Krioyo Style « 1000 Awesome Things About Curaçao

  5. shirley

    Try evaporated milk instead of condensed milk .coms out good

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