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Bolo di pistachio – Pistachio pie

door Linda Terrizzi

De bolo di pistacho (pistachio cake) is a real party cake. It looks beautiful with its green color, and it also tastes delicious! The cake gives every buffet a festive look.

De bolo di pistacho tastes great with a cup of tea or with our traditional, fresh lime syrup: awa di lamunchi.



Traditional Antillean pies

De bolo di pistacho is one of the traditional Antillean pies. It therefore almost goes without saying that the cake is a variation of the well-known 'bolo di manteka' (butter cake). Most cakes in the Antilles are made on the basis of this cake.

The filling is a poison green mousse with pistachio flavor. The nice thing about this filling is that it has a cold preparation. You do not have to boil and let the filling cool down before you start filling the cake. That saves time!


Ingredients:

In the filling our bolo di pistacho includes a mixture of whipped cream and milk. Mixing these two ingredients results in a fat content of around 20%. Just right to give the mousse the right texture.

In addition, after topping, the cake is often decorated with chopped pistachios and / or glazed cherries. Just what you like and taste the most.



Antillean bolo di pistacho pistachio pie


Recipe from Bolo di Pistachio:

You can find the recipe for this traditional Antillean pie

in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

the complete antillean kitchen cookbook jurino ignacio


Also try:

Do you love pistachio? Try our (online) recipe for this delicious one chocolate and pistachio mousse!


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