De bolo di cashupete (cashew nut cake) is the ultimate Antillean party cake! The heavy cashew cream is very decadent and really has an authentic Antillean taste.
The great thing about this cake is that it can be frozen very well… in its entirety, in slices, everything is possible. When you let the cake thaw at room temperature later, you are guaranteed a tasty, fresh piece bolo di cashupete at a later time!
This recipe can also be found 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:
Cashew nut filling
As mentioned, we use for the 'bolo di cashupete' always an Antillean butter pie as a base. You can find the recipe by clicking on the name in the ingredients list.
You make the cake before you start filling. When the cake is in the oven, you can start grinding the cashew nuts. This way you come out at about the same time and after preparing the filling you can immediately start finishing the cake.
The cashew filling does not have to be cooled, such as butter cream, before you process it. In fact, when it is a bit warmer, it is softer and therefore easier to handle. The more it cools, the firmer it gets.
You can let the pie cool down with the filling after filling and smearing. Finally, you can use the bolo di cashupete put in the fridge (or in the freezer!) and keep it for a later time. The cake can be kept in the refrigerator for up to 72 hours, or at room temperature for 24 hours.
Jullie bolo di cashupete
Via Facebook and Instagram we see the most beautiful cakes from our readers. Take a look how many delicious cashew pies have already been made to our recipe. We are really delighted to see that the recipe works out so well for you too!
The recipe for the bolo di Cashupete
- 1 bolo di manteka
- 750 gr unsalted cashew nuts
- 150 gr sugar
- 1 can of condensed (sweetened) milk (400 ml)
- 500 ml water
- The juice of half a lemon
- 3 tablespoons of rum
- a bag of vanilla sugar
- a few candied cherries (red and green) for decoration
Be the first to make one bolo di manteka according to our recipe. We will soon be filling this and smearing it with the cashew cream from this recipe, making it a 'bolo di cashupete' is becoming.
Now we move on to making the filling. Grind the cashew nuts very fine in a food processor. Save some nuts for garnish.
Then boil the sugar with the water to a syrup. The idea is that about 100 ml of water evaporates and that all sugar crystals are well dissolved. So it doesn't have to be a thick syrup.
Then add the condensed milk, rum and vanilla to the syrup you just boiled. Now lower the heat and add the ground cashew nuts. Let it cook for about 10 minutes and keep stirring in the meantime!
You will notice that the filling darkens and thickens considerably during cooking. It is supposed to be about as thick as polenta/funchi. When you have reached the right thickness, remove the pan from the heat. Finally, add the lemon juice and let the filling cool to room temperature.
Cut the cake (bolo di manteka) in 3 layers and fill both layers with half of the mixture. Keep the other half of the filling to cover the top and sides of the pie.
Finally, decorate the cake with the leftover cashew nuts and the candied cherries.
Bolo di Cashupete with liqueur
Some people like to drizzle their cakes with liqueur-based syrup. We call such a syrup “trempeer syrup”. By using trempeer syrup, the cake stays moist for a long time and has extra flavor.
Do you want to make trempe syrup yourself for this cake? It is very easy to prepare yourself in three steps:
- Boil 100ml of water with 100 grams of sugar.
- Then let it cool and add 50ml of rum.
- Sprinkle the layers of cake with this before the filling goes on.
bolo di manteka
The basis of this cake is an Antillean cake, the bolo di manteka. You can find the recipe of the cake by clicking on the link. We are not giving you a half recipe eh! ;) The bolo di manteka is the most commonly used base for Antillean cakes. Unlike biscuit, it is a powerful, rich cake. That is why you will never get a large slice of cake at an Antillean party. We know how heavy the bolo di cashupete falls and therefore cut thin slices.
We often talk about a “Dutch” and an “Antillean” way of cutting cake. Where in the Netherlands a cake is cut into 10 or 12 slices, we often opt for slices. But how do you actually do that – cut a round cake into slices?
The trick is in the middle: by first cutting a circle out of the cake (with a glass or cookie cutter) you get a turban, as it were, instead of a round cake. That turban is of course very easy to cut into slices.
In the end you will be left with the circle you cut from the center. You can also cut them (straight) into 3 or 4 slices. This is how you get out of a bolo di cashupete of 28 centimeters about 25 pieces. This recipe is for such a cake of 28 centimeters.
alternative spelling: bolo di kashupete, bolo di casuwpete, bolo di cashew, bolo di cashew pete, bolo di cashew pete
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