Bolo de Caju

Bolo de Caju is a classic Brazilian cake celebrated across the Northeast, where the cashew tree thrives and the harvest of cashew nuts inspires countless sweets. This nut-forward cake balances a delicate, moist crumb with a toasted aroma and a gentle sweetness, making it an easy centerpiece for afternoon coffee, festive tables, or a simple weekend bake. Below you will find a streamlined method, pantry-friendly measurements, and practical tips to help you bake a consistent, tender loaf or round every time.

Ingredients

• 250 g (about 2 cups) lightly toasted and finely ground cashew nuts
• 200 g (1 cup) granulated sugar
• 120 g (1/2 cup) softened unsalted butter
• 4 large eggs
• 120 g (1 cup) all-purpose flour
• 1 1/2 tsp baking powder
• 120 ml (1/2 cup) warm whole milk
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 1 tsp finely grated lemon zest (optional)
• 2 tbsp powdered sugar for dusting (optional)

Before you begin

Set out the unsalted butter to soften fully, and bring the eggs to room temperature for a stable batter. Lightly toast the cashew nuts and grind them to a fine, fluffy meal; avoid overprocessing into paste.

Preparation

1. Prep the pan: Grease a 9-inch round or 8.5 x 4.5-inch loaf pan with a thin layer of unsalted butter, then dust with all-purpose flour. Tap out any excess.
2. Toast and grind the nuts: Spread the cashew nuts on a dry skillet over medium heat, stirring until fragrant and just golden, about 5 to 7 minutes. Cool completely, then pulse to a fine meal; measure after grinding.
3. Combine dry ingredients: In a bowl, whisk the ground cashew nuts, all-purpose flour, baking powder, and salt until evenly distributed.
4. Cream the base: In a separate large bowl, beat the unsalted butter and granulated sugar until pale and fluffy. Add the vanilla extract and the lemon zest if using.
5. Build the batter: Beat in the eggs one at a time, mixing well after each addition. Add the dry mixture in two parts, alternating with the warmed whole milk, starting and ending with dry. Mix just until smooth; do not overbeat.
6. Pan and bake: Scrape the batter into the prepared pan and smooth the top. Bake until the center springs back and a tester comes out with a few moist crumbs, about 35 to 40 minutes, depending on your pan and oven.
7. Cool and finish: Let the cake rest in the pan for 10 minutes, then turn out onto a rack to cool completely, about 1 hour. Dust with powdered sugar before serving if you like.

Tips for success

• Texture control: Finely ground cashew nuts produce a plush crumb; larger bits add pleasant nubbiness but can slightly reduce lift.
• Moisture balance: If your ground cashew nuts feel oily, whisk them with a spoonful of all-purpose flour before adding to the batter to help prevent heaviness.
• Flavor lift: A pinch of citrus from the lemon zest brightens the richness without overshadowing the cashew nuts.
• Sugar profile: You can reduce the granulated sugar slightly for a less sweet finish; the natural sweetness of the cashew nuts will still shine.
• Crumb tenderness: Properly softened unsalted butter and room-temperature eggs help the batter emulsify, yielding a fine, even crumb.

Serving and pairing

Serve slices plain, lightly dusted with powdered sugar, or with fresh fruit. The nutty depth of the cashew nuts pairs naturally with espresso or a strong cup of tea. For a festive touch, warm a splash of whole milk and drizzle it over the slice to amplify tenderness just before serving.

Make-ahead and storage

• Room temperature: Wrap airtight and keep for up to 48 hours on the counter; dust with fresh powdered sugar right before serving.
• Freezing: Wrap whole or sliced pieces tightly; thaw at room temperature for 1 to 2 hours.
• Refresh: Briefly warm slices in a low oven for 5 to 8 minutes to restore softness before serving.

Variations

• Citrus-forward: Increase the lemon zest to 2 tsp and add a touch more vanilla extract for a brighter profile.
• Extra nutty: Fold a small handful of coarsely chopped cashew nuts into the batter for added crunch.
• Cocoa swirl: Whisk 1 tbsp cocoa with 1 tbsp all-purpose flour, then stir in a ladle of batter; swirl through the pan for a marbled look without altering the balance of baking powder and salt.

Quick recap

Grind toasted cashew nuts, whisk with all-purpose flour, baking powder, and salt. Cream unsalted butter and granulated sugar, beat in eggs, then alternate dry with warm whole milk, finishing with dry. Flavor with vanilla extract and optional lemon zest. Bake about 35 to 40 minutes. Cool, dust with powdered sugar, and enjoy.