De Bolo di Manteka is the Antillean version of the American 'pound cake'. The recipe is very easy to remember because you use a pound of almost everything. It is a firm, somewhat heavier cake that is actually always used as an Antillean birthday cake.
The name 'bolo di manteka' literally means 'butter cake'. That's because it's a cake that includes butter. This, in contrast to the super fluffy sponge cake or 'pan lefi'.
De bolo di manteka is the basis for almost every party cake! Do you want to know what we prefer to decorate our cake with? Check it out here the recipe for our delicious buttercream. And do you want to finish it completely in the traditional, Antillean way? Then you decorate it with 'suku di bolo', in other words royal icing.
- 500 grams of wheat flour
- 450 grams of sugar
- 8 eggs
- 450 grams of butter, at room temperature
- a pinch of salt
- a bag (16 gr) baking powder
- a bag of vanilla sugar or 1 teaspoon vanilla essence
Preparation of the bolo di manteka
Preheat the oven to 170 degrees and grease a large baking tin (28 cm in diameter) with butter.
Sift the flour into a bowl. Add the baking powder and salt and mix these 'dry ingredients' together.
In another bowl, beat the butter with the sugar until creamy. Add the eggs one by one and stir well. Now also add the vanilla sugar / essence. Finally, you can add the flour to the butter mixture.
Stir well until a homogeneous batter (without lumps!) Is formed.
Pour the batter for the bolo di manteka in the baking tin and bake the cake for about 50-60 minutes. The cake is ready when you have one satéstick it in and it comes out clean.
After baking, let the cake cool in the pan for 10 minutes before removing it. Then place it on a grid and let the cake cool to room temperature. When you want to decorate/fill the cake, the cake must cool down completely.
Tip: For a lighter cake with fewer calories, you can use low-fat margarine (for bread) instead of butter. It seems strange, but it really works!
Tip for a smaller one bolo di manteka
How much batter do you have to make if you want to make a cake of 20 or 24 centimeters? Can you just halve the recipe? I'll explain to you exactly how that works:
When you have bolo di manteka you can use as a rule that you remove 2 grams of each main ingredient per 50 cm smaller. So are you making a 24 centimeter cake? Then it becomes 400 grams of flour, 350 grams of sugar, and so on.
Are you making a 20 centimeter cake? Then you calculate with 300 grams of flour, 250 grams of sugar, and so on. You can also omit one egg for every 2 centimeters smaller.
You can visually reduce the other ingredients (salt, baking powder and vanilla sugar) slightly.
Tip: the bolo di manteka gets even better with some of these homemade caramel sauce!
Alternative spelling: bolo di manteca
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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