Cashewnut Bolo

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.

Collect it:

• 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

almonds

• 1 tsp baking powder.

• Few drops of pink food colour (I used

a drop of gel colour)

Make it:

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.