Cashewnut Bolo is the Portuguese cousin of the Goan Batica or Baath. This recipe is a keeper! Ah yes, you could substitute the cashews with almonds.
• 125 grams Cashews
• 167 grams semolina
• 215 grams sugar
• 227 grams butter
• 4 eggs (2 egg yolks and 4 egg whites)
• 1 small wine glass rum OR brandy OR
¼ cup milk OR ¼ cup almond milk
• 4.5 tbsp rose water to grind the
• 1 tsp baking powder.
• Few drops of pink food colour (I used
a drop of gel colour)
Grind the Cashew nuts to a fine paste in Rose water. Set aside.
Beat egg four whites. Set aside.
In a bowl mix butter and sugar till it turns pale white. Add yolks of two eggs, one at a time.
Add semolina and the ground cashew nut paste, brandy OR rum OR milk OR almond milk.
Add the beaten egg whites. Mix well.
Add 1 teaspoon of baking powder and a few drops of pink colour. Mix well.
Cover and let it rest for 2 hours.
Line baking tin and pour the mixture. Preheat oven to 150 deg C. Bake for 30 minutes or till done.