📝 About This Recipe
Bolu Amor, or 'Love Cake', is a treasured gem of Malacca’s Eurasian heritage, blending Portuguese influence with local Southeast Asian ingredients. This delicate sponge is defined by the warmth of nutmeg and cloves, enriched with the nuttiness of semolina and the floral sweetness of rose water. It is a light yet aromatic celebration cake that captures the unique fusion of the Kristang community in every bite.
🥗 Ingredients
Dry Ingredients
- 200 grams Fine Semolina (Sujee) (lightly toasted until fragrant)
- 50 grams All-Purpose Flour (sifted)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
Wet Ingredients
- 250 grams Unsalted Butter (softened at room temperature)
- 200 grams Caster Sugar
- 6 large Egg Yolks (at room temperature)
- 4 large Egg Whites (placed in a clean, grease-free bowl)
- 1 tablespoon Rose Water (culinary grade)
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Brandy or Dark Rum (optional, for traditional depth)
For Garnish
- 30 grams Slivered Almonds (toasted)
- 1 tablespoon Icing Sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Grease an 8-inch round baking tin with butter and line the bottom with parchment paper.
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2
In a dry pan over medium-low heat, lightly toast the semolina for 3-5 minutes until it smells nutty and turns a very pale gold. Do not brown it. Set aside to cool completely.
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3
In a medium bowl, whisk together the cooled semolina, sifted flour, ground nutmeg, ground cloves, baking powder, and salt. Ensure the spices are evenly distributed.
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4
In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer on medium-high speed until the mixture is pale, light, and fluffy (about 5 minutes).
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5
Add the egg yolks one at a time to the butter mixture, beating well after each addition to ensure the emulsion doesn't break.
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6
Stir in the rose water, vanilla extract, and brandy (if using). The aroma at this stage should be intoxicating and floral.
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7
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Do this gently to maintain the aeration.
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8
In a separate clean bowl, whisk the egg whites until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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9
Gently fold one-third of the egg whites into the cake batter to lighten it. Then, fold in the remaining egg whites in two batches using a figure-eight motion until no white streaks remain.
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10
Pour the batter into the prepared tin and smooth the top with a spatula. Tap the tin gently on the counter twice to release large air bubbles.
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11
Bake in the center of the oven for 45-50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
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12
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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13
Once cooled, dust the top lightly with icing sugar and sprinkle with toasted slivered almonds before serving.
💡 Chef's Tips
Always toast your semolina; this prevents the cake from having a 'raw' grain texture and enhances the nutty profile. Ensure your egg whites and bowl are completely free of fat or yolk, otherwise, they won't reach the stiff peaks necessary for a light sponge. Don't over-mix once the egg whites are added; use a gentle folding motion to keep the air trapped in the batter. If the top browns too quickly, loosely cover the tin with a piece of aluminum foil after 30 minutes of baking. For the best flavor, let the cake sit for a few hours or overnight to allow the spices and rose water to mature.
🍽️ Serving Suggestions
Serve a thick slice alongside a cup of hot Portuguese-style Galão or strong black coffee. Pair with a dollop of lightly sweetened whipped cream or a side of custard for a decadent dessert. Enjoy as a traditional afternoon tea treat with a selection of Malaccan Nyonya kuih. Serve slightly warm with a glass of chilled dessert wine or sherry to complement the nutmeg and brandy notes.