The bolo di manteka is our version of the American pound cake. The recipe is quite easy to remember, because we use about a pound of every ingredient. The bolo di manteka is a moist (and quite heavy) cake that is often used as a base for Antillean birthday cakes.
The name ‘bolo di manteka’ literally translates to butter cake. As you might imagine, we use butter, rather than vegetable oil or margarine, to make it. If you prefer a lighter, fluffier cake with less fat, you can use our recipe for ‘pan lefi’ (sponge cake).
- 500 gr wheat flour
- 500 gr sugar
- 8 medium eggs
- 500 gr butter, at room temperature
- a pinch of salt
- 1 tbsp baking powder
- 1 tsp vanilla extract
DIRECTIONS FOR THE BOLO DI MANTEKA:
- Preheat the oven to 170 degrees Centigrade (330F) and grease a baking tin (28-30 cm) with butter.
- Sift flour and baking powder together and add salt.
- In another bowl, cream butter and sugar until light and fluffly.
- Add the eggs one by one to the creamed butter, until incorporated.
- Add vanilla extract.
- Now add the flour mixture to your bowl and stir all ingredients well with a spoon or balloon whisk.
- Note: do not use an electrical mixer, as the cake might collapse when you beat in too much air!
- Put the batter in the baking tin and bake the cake in 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool within the baking tin for 10 minutes before removing it from the tin.
- After taking the cake out, let it cool completely before you slice or decorate it.
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Alternatieve spelling: bolo di manteca