Bolo de jaca

Name: Bolo de jaca
Prep time: 25 min
Cook time: 45 min
Total time: 100 min
Yield: 8
Cuisine: Sao Tomé-et-Principe
Ingredients: 250 g ripe jackfruit flesh, without seeds or tough membranes, well drained; 150 g wheat flour; 80 g sugar; 2 medium eggs; 80 g softened butter, plus 5 g for the tin; 100 ml milk; 1½ teaspoons baking powder, about 6 g; 1 small pinch salt

🍰 A simple ripe-jackfruit cake with fruit pieces in a soft crumb, without frosting or syrup.

Ingredients

250 g ripe jackfruit flesh, without seeds or tough membranes, well drained
150 g wheat flour
80 g sugar
2 medium eggs
80 g softened butter, plus 5 g for the tin
100 ml milk
1½ teaspoons baking powder, about 6 g
1 small pinch salt

Preparation

Preheat conventional oven to 180°C. Butter a 20 cm round tin and line its base with baking paper.

Use ripe sweet jackfruit without seeds or tough membranes. Weigh 250 g drained flesh and dice about 1 cm. Do not use green jackfruit in brine.

Beat softened butter and sugar 2–3 minutes. Add eggs one at a time, mixing between additions.

Combine flour, baking powder and salt separately. Fold into butter-egg mixture alternating with milk, without prolonged beating.

Fold in jackfruit with a spatula, distribute evenly, pour into tin and smooth.

Bake 40–50 minutes, around 45, until golden and centre set. A blade in the crumb should have no liquid batter; a moist fruit piece can confuse the test.

Rest 10 minutes in tin, unmould onto a rack and cool at least 20 more before cutting eight slices.