Bolo Espiral de Manteiga de Timor-Leste

Background

This celebratory spiral cake reflects a meeting of island home-baking and Lusophone pastry traditions: a soft, rich crumb arranged in mesmerizing rings that reveal themselves with every slice. Families often serve it for milestones and gatherings, where its eye-catching pattern makes it the first plate to empty. The texture leans toward a tender butter-style cake, while local pantry choices bring gentle tropical character. In many kitchens you will also find the batter enriched with light dairy or nutty sugars for a mellow sweetness that pairs beautifully with tea or strong coffee.

To honor flavors you might encounter across the islands, this version draws on the creaminess of coconut milk and the caramel notes of palm sugar as an optional glaze, while the spiral is formed by alternating a pale batter with a cocoa-scented one. The method is simple, the look is festive, and the result slices into beautiful rings that invite sharing.

Ingredients

• Unsalted butter 200 g, softened
• Granulated sugar 180 g
• Eggs 4 large, room temperature
• All-purpose flour 220 g
• Baking powder 2 tsp
• Fine salt 1/2 tsp
• Coconut milk 150 ml
• Sweetened condensed milk 60 ml
• Vanilla extract 2 tsp
• Cocoa powder 2 tbsp
• Palm sugar 60 g, optional, for glaze
• Lime zest 1 tsp, finely grated

Preparation

1. Prepare the pan: Lightly grease a 20–22 cm round tin (or ring/Bundt-style tin) with a thin layer of unsalted butter. Line the base with parchment, then dust the sides with a little all-purpose flour, tapping out the excess.
2. Combine dry ingredients: In a bowl, whisk together all-purpose flour, baking powder, and fine salt. Set aside.
3. Cream the base: In a large mixing bowl, beat unsalted butter and granulated sugar until pale and fluffy.
4. Emulsify: Beat in the eggs one at a time, mixing well after each addition, then blend in vanilla extract and lime zest.
5. Build the batter: Add the dry mixture in two additions, alternating with coconut milk until just combined. Stream in sweetened condensed milk and mix briefly to a smooth, silky batter.
6. Make the cocoa portion: Divide the batter into two bowls. To one bowl, whisk in cocoa powder until fully blended.
7. Form the spiral: Spoon two to three tablespoons of the plain batter into the center of the pan. On top of that, spoon the same amount of the cocoa batter directly in the center. Continue alternating—plain, cocoa, plain, cocoa—always dropping each portion into the middle so the rings push outward into a neat bullseye. Tap the pan gently to level. For a more dramatic pattern, drag a skewer from the center to the edge at intervals to create a subtle spiral effect.
8. Bake: Heat the oven to 170°C. Bake until the top is golden, the center springs back when touched, and a tester comes out clean, about 35–40 minutes.
9. Cool and unmold: Set the pan on a rack for 10 minutes, then run a thin knife around the edge, invert, and peel away the parchment. Let the cake cool completely before slicing.
10. Optional glaze: In a small saucepan, gently simmer palm sugar with a few tablespoons of water until dissolved into a thin syrup. Brush a light sheen over the warm cake for a fragrant gloss.

How to Enjoy

Slice cleanly along the rings to showcase the spiral. It pairs beautifully with strong coffee or fragrant tea. For extra aroma, add a whisper of grated citrus on each slice, or finish with a light brush of warm palm sugar syrup just before serving. The crumb is moist and tender, so thin slices are satisfying and travel well for picnics and gatherings.

Tips and Variations

• For a lighter crumb, ensure the unsalted butter is truly soft before creaming and that the eggs are at room temperature.
• If the swirl spreads unevenly, your batter may be too thick; loosen with a teaspoon or two more of coconut milk and tap the pan firmly to settle.
• Prefer a deeper chocolate tone? Sift an extra teaspoon of cocoa powder into the dark portion. If needed, balance with a teaspoon more of sweetened condensed milk to keep the same viscosity.
• To heighten aroma, add a pinch more lime zest to the plain batter, or infuse the coconut milk with citrus peel before mixing.
• For a caramel finish, glaze twice with warm palm sugar syrup—once while warm and once just before serving.

Troubleshooting

• Cake tunnels or domes heavily: Gently fold the dry ingredients and avoid overworking once the all-purpose flour is added. Confirm your leavening by checking the freshness of baking powder.
• Dense texture: Soften the unsalted butter properly and cream thoroughly with granulated sugar to incorporate air before adding the eggs.
• Dry crumb: Measure all-purpose flour accurately and do not overbake; start checking doneness a few minutes before the expected 35–40 minutes.