Bolo di Yerbabuena di Kòrsou
Overview
This Curaçaoan mint cake, known locally as Bolo di Yerbabuena, marries island tradition with a refreshing herbal aroma. The star is vibrant fresh-mint, often celebrated at family gatherings and weekend meriendas across Kòrsou. A hint of citrus and vanilla lifts the tender crumb, and some bakers add a splash of island spirit such as white-rum for a festive finish. Serve it plain or glazed, and enjoy a green hue that nods to the garden herbs cherished in Caribbean home kitchens.
Ingredients
- fresh-mint: 50 g (about 2 packed cups) leaves
- whole-milk: 240 ml (1 cup)
- granulated-sugar: 200 g (1 cup)
- unsalted-butter: 115 g (1/2 cup), softened
- eggs: 3 large
- all-purpose-flour: 250 g (2 cups)
- baking-powder: 2 tsp
- fine-salt: 1/2 tsp
- vanilla-extract: 2 tsp
- lime-zest: 1 tbsp
- white-rum: 2–3 tbsp, optional
- green-food-coloring: a few drops, optional
- powdered-sugar: 120 g (1 cup), for glaze or dusting
- neutral-oil: for the pan
- parchment-paper: for the pan
Step-by-Step Preparation
- Prep the pan and oven: Lightly brush a 9 × 5 in (23 × 13 cm) loaf pan with neutral-oil and line the long sides with a sling of parchment-paper. Preheat the oven to 350°F (175°C).
- Blend the herb base: In a blender, combine fresh-mint and whole-milk; blend until very smooth and vividly green. For an ultra-fine crumb, strain the mixture through a fine sieve; otherwise leave it rustic.
- Cream the fat and sugar: In a mixing bowl, beat unsalted-butter with granulated-sugar until fluffy and light in color.
- Add eggs and aromatics: Beat in eggs one at a time, mixing well after each. Stir in vanilla-extract and lime-zest until evenly distributed.
- Combine the dry ingredients: In a separate bowl, whisk together all-purpose-flour, baking-powder, and fine-salt.
- Make the batter: Add the dry mixture to the creamed mixture in two additions, alternating with the blended fresh-mint and whole-milk mixture. Mix just until no dry streaks remain.
- Optional color: For a brighter hue, fold in a few drops of green-food-coloring.
- Bake: Scrape the batter into the prepared pan and smooth the top. Bake until the top springs back and a tester comes out clean, about 45 to 55 minutes.
- Optional rum finish: While warm, brush the top lightly with white-rum. Cool in the pan briefly, then lift out to cool completely on a rack.
- Glaze or dust: For a quick glaze, whisk powdered-sugar with a splash of whole-milk, a little vanilla-extract, and a pinch of lime-zest to a pourable consistency, then drizzle over the cooled cake. Alternatively, sift powdered-sugar over the top to finish.
Serving
Slice neatly with a serrated knife and serve at room temperature. This cake pairs well with tea or coffee and is ideal for celebrations, picnics, or a simple afternoon break.
Tips
- If your herbs are particularly mild, add another small handful of fresh-mint or a tiny extra drop of green-food-coloring for color only.
- For a boozy twist, replace the glaze drizzle with an extra brush of white-rum just before serving.
Storage
Store the cooled cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Freeze well-wrapped slices for up to one month.