Dish

Bolo de chila

Chila Cake

Bolo de chila is made with just a few simple ingredients, including pumpkin, sugar, almond flour, and eggs. The pumpkin is cooked until it is soft and then mashed. The almond flour, sugar, and eggs are then added to the pumpkin and mixed until well combined. The mixture is then baked in a preheated oven until it is golden brown and has a slightly crispy exterior. The inside is soft and moist, with a texture that is similar to a dense cake. The flavor is nutty and sweet, with a hint of pumpkin.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Dessert› Cake

Origins and history

Bolo de chila has its origins in the Algarve region of Portugal, where it was created by nuns in the 16th century. The dessert was originally made with just pumpkin and sugar, but over time, almond flour and eggs were added to create the sweet and nutty flavor that it is known for today.

Dietary considerations

Not suitable for those with nut allergies. Not suitable for vegans or those following a dairy-free diet.

Variations

There are many variations of Bolo de chila, with some recipes calling for the addition of cinnamon or vanilla extract. Some recipes also use a combination of pumpkin and sweet potato for a slightly different flavor.

Presentation and garnishing

When making Bolo de chila, it is important to use high-quality ingredients such as fresh pumpkin and free-range eggs. It is also important to bake the dessert until it is golden brown and has a slightly crispy exterior, as this adds to the overall texture and flavor of the dish. Bolo de chila can be presented on a small plate or dessert dish and garnished with a sprinkle of powdered sugar or a small piece of candied pumpkin for added flavor and visual appeal.

Side-dishes

Bolo de chila can be served on its own or with a dollop of whipped cream. It pairs well with a small glass of port or a sweet dessert wine such as Moscatel de Setúbal.