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bolo di peanut Antillean bolo di peanut butter recipe antillean food antillean cuisine jurino

Bolo di peanut – Antillean peanut pie

door Linda Terrizzi

De Bolo di Pinda is another real, classic cake that you can find in the Antilles. It is very similar in appearance and preparation to the 'bolo di cashupete' (cashew nut cake), but because of the slightly darker color you know this is peanut.

The basis of the bolo di peanut is - how could it be otherwise? - a bolo di manteka. This mighty cake is prepared with butter. The cakes you make with it are therefore especially suitable for cutting into thin slices. Would you rather serve points? Then choose a light cake with less fat… our vet panlefi (sponge cake) for example!



INGREDIENTS:

  • 1 bolo di manteka
  • 700 gr peanut butter *
  • 175 gr sugar
  • 1 can of condensed (sweetened) milk
  • 500 ml water
  • 3 tablespoons of rum
  • 1 teaspoon of vanilla essence or a bag of vanilla sugar
  • chopped peanuts and candied cherries, for decoration

*Always use peanut butter with at least 90% peanuts! This way you can be sure that you get a lot of flavor and that the filling is firm enough.bolo di peanut Antillean bolo di peanut butter recipe antillean food antillean cuisine jurino

PREPARATION BOLO DI PEANUT:

Boil the sugar with the water to syrup. Add the condensed milk, rum and vanilla.

Then reduce the heat to low and add the peanut butter. Stir well together. Let it boil for about 3 minutes and keep stirring!

Take the bolo di manteka and cut into 3 layers. Spread a quarter of the filling on the first layer of cake and place the second layer on top. Brush this layer with a quarter of the filling.



You now have half of the filling left. Use this to grease the top and sides of the cake. Finally, decorate the cake with chopped peanuts and the candied cherries.

Enjoy!


Also try

Are you crazy about peanut? Then try the “letter di peanut” – these are our traditional peanut biscuits. Of course in the shape of the letter S!


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