Bolo de Gila

A cake with a unique, moist, and fibrous texture thanks to the fig-leaf gourd. The crust is thin and crisp, while the center remains tender with a strong scent of cinnamon and almond.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 477
• Protein: 13 g
• Carbs: 51 g
• Fat: 23 g

Ingredients

• 3 piece Egg ( yolks and whites separated )
• 125 g White sugar ( granulated )
• 125 g Almond with skin ( blanched and finely ground )
• 0.5 tsp Cinnamon powder
• 0.5 piece Citrus limon (L.) Burm. f. ( finely grated zest )
• 125 g Gila Jam (Fig-leaf gourd jam) ( well drained )

Instructions

1. Whisk the yolks

   In a large mixing bowl, vigorously whisk the egg yolks with the white sugar. The mixture should double in volume, turn pale, and form a ribbon when the whisk is lifted.

2. Incorporate aromatics

   Add the gila jam, finely ground almonds, cinnamon, and lemon zest. Mix with a spatula until the preparation is homogeneous and the gila strands are well distributed.

3. Beat the whites

   Beat the egg whites until stiff peaks form. They should form a 'bird's beak' tip on the whisk and the mass should not move if the container is overturned.

4. Fold gently

   First incorporate a third of the whites into the batter to loosen it. Add the rest by gently lifting the mass with a spatula from the center outwards to avoid deflating the air.

5. Baking

   Pour into a lined mold and bake at 180°C. The cake is done when it is golden and a knife blade comes out clean. The surface should be firm under light finger pressure.

Chef's tips

• Use quality almonds that you grind yourself; the flavor will be much bolder.
• Don't overwork the whites once incorporated; the trapped air is what makes the cake rise since there is no baking powder.

Storage

Keeps for 3 to 4 days at room temperature in an airtight container. It tastes even better the next day once the flavors have infused.