Bolo de Caju de Moçambique
About this cake
This celebratory cake hails from coastal markets and home kitchens where spice routes and maritime trade shaped everyday baking. Its texture is tender, its aroma warm, and its character unmistakably Lusophone-African. Traditionally shared at family gatherings, it pairs beautifully with afternoon tea and makes a memorable centerpiece for festivities. What follows is a streamlined, home-baker-friendly method that preserves the spirit of the original while using accessible equipment.
Ingredients
- 2 cups finely ground cashew nuts
- 1 cup sugar
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, softened, plus extra for the pan
- 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk, at room temperature
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Equipment
- 9-inch round cake pan (or similar)
- Parchment paper
- Mixing bowls, whisk, and rubber spatula
- Hand mixer or stand mixer
- Fine sieve
- Food processor (to grind nuts)
Step-by-step preparation
- Prep the pan: Lightly grease a 9-inch round pan with a little butter, line the base with parchment, and grease the paper as well. Set aside.
- Grind the nuts: Pulse the cashew nuts in a food processor until they resemble fine meal. Stop before they clump into a paste; a light, sandy grind helps the crumb stay tender. If needed, sift and return any larger bits to the processor, then fold the ground cashew nuts into the sifted portion so everything is even.
- Cream: In a large bowl, beat the butter with the sugar until pale and fluffy, about 3–4 minutes. Proper aeration helps lift the batter in the oven.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition and scraping the bowl so everything incorporates smoothly.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt (plus the cinnamon, if using) until evenly mixed.
- Build the batter: Add one-third of the dry mixture to the creamed base and mix on low just to combine. Pour in half of the milk and blend gently. Repeat with another third of the dry, the remaining milk, then the final dry portion. Fold in the lemon zest and the ground cashew nuts until the batter is cohesive and silky—avoid overmixing.
- Pan and level: Scrape the batter into the prepared pan and smooth the surface so it bakes evenly.
- Bake: Set the oven to 350°F (175°C). Bake until the top is golden and a tester comes out with a few moist crumbs, about 28–35 minutes. Ovens vary; begin checking on the early side.
- Initial cool: Let the cake rest in the pan for 10 minutes, then run a thin knife around the edge to loosen.
- Unmold and finish: Invert onto a rack, peel away the parchment, and cool completely for about 1 hour before slicing.
How to enjoy
Serve slices at room temperature with tea or strong coffee. For a festive touch, present it on a simple platter and cut modest wedges so the crumb stays intact. Its tender texture makes it excellent alongside tropical fruit or a light custard. Because the crumb is rich, thin slices satisfy.
Make-ahead and storage
Once cool, wrap airtight and keep at room temperature for up to 3 days, or refrigerate up to 5 days. For longer storage, freeze well-wrapped slices for up to 2 months; thaw, unwrapped, at room temperature so the surface stays dry.
Troubleshooting
- Crumbling slice: The grind of the cashew nuts was too coarse. Process more finely next time and mix gently.
- Dense texture: Either the butter and sugar were under-creamed or the baking powder was past its prime. Aim for proper aeration and fresh leavening.
- Sunken center: Overmixing after adding the flour can deflate structure. Stir just until combined.