The bolo di cashupete (cashew nut cake) is the ultimate Antillean party cake! The heavy cashew cream is very decadent and really has an authentic Antillean flavor.
The great thing about this cake is that it can be perfectly frozen … in its entirety, in slices, everything is possible here! When you defrost the cake later at room temperature, you are guaranteed a tasty, fresh piece of bolo di cashupete at a later date!
Cashew nut filling
As said, we always use an Antillean butter cake (bolo di manteka) as the basis for the ‘bolo di cashupete’. You can find the recipe by clicking on the name in the ingredients list.
You make the cake before you start the filling. When the cake is in the oven, you can start grinding the cashew nuts. This way, both the filling and the cake are ready at the same time, so after finishing the filling you can immediately start to decorate the cake.
The cashew filling does not have to be – like, for example, buttercream – cooled before you process it. In fact, when it is warmer, it is softer and therefore easier to handle. The more it cools, the firmer it becomes.
You can let the cake cool down after filling and decorating it with the filling. Finally, you can put the bolo di cashupete in the fridge (or in the freezer!) And store it for a later time. The cake can be kept in the refrigerator for up to 72 hours, or 24 hours at room temperature.
Your bolo di cashupete
Through Facebook and Instagram we see the most beautiful cakes from our readers pass by. Take a look at how many delicious cashew cakes have already been made with our recipe. We are really excited to see that the recipe is so loved!
Recipe for Bolo di Cashupete
- 1 bolo di manteka
- 750 gr unsalted cashew nuts
- 150 gr sugar
- 1 can of sweetened, condensed milk (400 ml)
- 500 ml water
- The juice of half a lemon
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- some candied cherries (red and green) for decoration
Preparation of bolo di cashupete:
- Grind the cashew nuts in a food processor until you end up with a fine powder. Save a few cashew nuts for decoration.
- Boil the sugar with the water until it becomes a thick syrup. (about 10 minutes)
- Add the condensed milk, the rum and the vanilla.
- Then reduce the heat and add the ground cashew nuts.
- Let it cook for about 3 minutes and keep stirring!
- Finally add the lemon juice.
- Cut the cake into 3 layers and fill the cake with 2/3 of the mixture. Keep 1/3 of the mixture for the top and sides of the cake.
- Put the mixture back on the fire and let it boil until it thickens up a little. This should take a minute or two.
- Then brush the cake with the remaining filling – decorate both the top and the sides.
- Finally decorate the cake with the remaining cashew nuts and candied cherries.
Bolo di Cashupete with liqueur
Some people like to sprinkle their cake with syrup based on liqueur. By using this syrup, the cake stays moist for a longer time and also has extra flavor.
Do you want to make alcohol based syrup for this cake yourself? It is easy to prepare in just three steps:
- Boil 100ml of water with 100 grams of sugar.
- Let this simple syrup cool down and pour in 50 ml of rum (or liqueur of your choice).
- Sprinkle the layers of cake with the syrup before filling and decorating the cake.
bolo di manteka
The basis of this cake is an Antillean cake, the bolo di manteka. You can of course find the recipe of the cake by clicking on the link. The bolo di manteka is the most used base for Antillean cakes. It is – contrary to sponge cake – a powerful, rich cake. That is why you will never get a big cake at an Antillean party. We know how heavy the cake (and the filling!) Is and therefore cut thin slices.
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