Home Receptenpastries Icebox cake from Saba
icebox cake from Saba recipe Saban ice box cake antillean food

Icebox cake from Saba

door Linda Terrizzi

This traditional icebox cake from Saba can be made with a sponge cake bottom or lady fingers. The filling is not boiled or baked – hence the name 'icebox cake'.

For our second cookbook 'Nos Kushina Moderno' we went in search of stories from interesting Antilleans in the Netherlands. So we ended up with Mrs. Barnes who introduced us to this famous Saban cake.

She was given up by her daughter who was sure we would find Mrs. Barnes' story and recipe good enough for the book. And she was absolutely right!

The life story was beautiful to listen to. Not always easy, but luckily everything turned out all right in the end for this special woman. And the recipe… well… you can immediately see from the photo that this is a top-class cake!



icebox cake from Saba recipe Saban ice box cake antillean food

The secret of the Saban icebox cake is in the cherries used on top. These are not the glacée cherries as we see them on the bolo di cashupete to do. These 'cocktail cherries' are a bit harder to find (good shops certainly have them), but they are definitely worth looking for.

RECIPE FOR ICEBOX CAKE FROM SABA

Mrs. Barnes shared her family recipe for traditional icebox cake with us in the cookbook'Nos Kushina Moderno'. You can find her story and the recipe of the cake in the chapter 'Delicious Caribbean'.

In that book you will find many more delicious recipes from the Caribbean cuisine. Would you like to see what it says exactly? No problem! By clicking on the photo below, you can already watch a short video in which we browse each page.

Of course you can also download the table of contents if you prefer… it's that easy!

nos kushina moderno jurino ignacio antillean cookbook


Also try

Do you love Antillean pies? Then try our bolo di coco (coconut cake)!

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How nice that you have shared the recipe ... this is how our Antillean cuisine is becoming more famous! :)
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