The ‘bolo di pinda’ is a classic cake that you’ll find in the Dutch Caribbean. It’s quite similar to the popular ‘bolo di cashupete’ (cashew nut cake) only darker in color. This way, you’ll know you’re dealing with the peanut cake instead of the cashew nut cake.
The base of the ‘bolo di pinda’ is (of course!) an Antillean butter cake (bolo di manteka). This luscious cake is quite similar to the American pound cake. To make it, we use butter sugar, eggs and flour. Because the result is quite heavy, it’s best to slice the cake in thin slices instead of triangular pieces.
Do you prefer serving nice, big slices of this cake? Then a panlefi (Antillean sponge cake) might be the best base for your bolo di pinda.
- 1 bolo di manteka
- 700 gr smooth peanut butter*
- 1 can (400 ml) sweetened condensed milk
- 175 gr sugar
- 500 ml water
- 2 tbsp dark rum
- 1 tsp vanilla essence
- chopped peanuts and candied cherries, for decorating
*Always use peanut butter that contains at least 85% peanuts. This way, you’ll be sure to have maximum flavor and the best texture for your cake filling!
DIRECTIONS FOR THE BOLO DI PINDA:
Bring water and sugar to a boil. Cook down for a few minutes, until you have a smooth syrup.
Add the sweetened condensed milk, the rum and vanilla essence.
On lower heat, add the peanut butter and stir all ingredients with a whisk or fork. Keep stirring while you bring the mixture back to a boil.
Cook the filling for 3 minutes and then let it cool down. Set apart the filling.
Slice the bolo di manteka in 3 equal layers. Take a quarter of the filling and divide it over the first layer of cake. Add the second layer of cake and add another quarter of filling. Add the last layer of cake.
You now have half of the filling to cover the top and sides of the bolo di pinda. Lastly, decorate the cake with chopped peanuts and candied cherries.
Would you try…
Are you crazy about peanuts? Then you should try our traditional peanut cookies (letter di pinda) as well! Of course, made in the shape of the letter S.
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