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Bolo Fiado (dutch Layer Cake)
Desserts • Sri Lanka
ගැන Bolo Fiado (Dutch Layer Cake)
Portuguese-Dutch-Burgher layered spiced cake with cinnamon and cloves.
How to Make Bolo Fiado (Dutch Layer Cake) – Traditional & Healthy Version
Bolo Fiado, known as the Dutch Layer Cake in Sri Lanka, is a beloved dessert that fuses colonial heritage with local flavors. Originating from the Dutch Burgher community, this cake features thin, tender layers sandwiched with sweet spiced filling, making it a unique treat for special occasions. The cake is celebrated for its intricate presentation and delightful blend of warm spices, cashews, and dried fruits, all of which reflect Sri Lanka’s rich culinary history. In Sri Lankan homes, Bolo Fiado is often prepared for family gatherings, weddings, and festive events, symbolizing togetherness and celebration. Its taste is a harmonious mixture of soft, buttery cake layers and aromatic fillings, offering a satisfying sweetness without being overly rich. This healthier version uses less sugar and incorporates whole wheat flour, making it a more nutritious yet authentic choice for dessert lovers everywhere. Whether you’re a seasoned baker or new to Sri Lankan cuisine, Bolo Fiado is a wonderful way to experience the island’s multicultural flavors in every bite.
Ingredients(for 1 generous slice (about 1/6 of a 20cm cake))
- 3/4 cup Whole wheat flour (Atta flour for added fiber)
- 1/4 cup All-purpose flour
- 1/2 cup Brown sugar (Reduced for health)
- 2 large Eggs (Room temperature)
- 1/4 cup Low-fat milk
- 1/4 cup Unsalted butter (Softened)
- 1/2 tsp Baking powder
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1/4 tsp Grated nutmeg
- 2 tbsp Chopped cashews (Lightly toasted)
- 2 tbsp Raisins (Finely chopped)
Instructions
- 1
Prepare the filling by combining chopped cashews, raisins, 2 tbsp brown sugar, half the cinnamon, and nutmeg. Set aside.
5 minutes
Roast cashews lightly for extra flavor.
- 2
Preheat oven to 180°C (350°F). Grease and line a 20cm round cake tin.
5 minutes
Use parchment for easy removal.
- 3
Cream butter and remaining sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
4 minutes
Ensure eggs are at room temperature to prevent curdling.
- 4
Sift together both flours, baking powder, and remaining spices. Gradually fold into the butter mixture, alternating with milk and vanilla extract.
3 minutes
Do not overmix to keep the cake soft.
Why This Dish is Healthy
By reducing sugar, using whole wheat flour, and limiting butter, this Bolo Fiado retains its traditional taste while being more heart-friendly and lower in calories. The inclusion of nuts and dried fruits boosts its nutritional value, offering sustained energy and essential minerals. This healthier Sri Lankan cake is a guilt-free indulgence, suitable for those mindful of their calorie intake or seeking to enjoy desserts as part of a balanced diet.
This Bolo Fiado recipe uses whole wheat flour for added fiber and nutrients, and brown sugar for a lower glycemic index compared to white sugar. Cashews and raisins provide healthy fats, protein, and micronutrients such as magnesium and potassium. Eggs deliver high-quality protein and essential vitamins. The use of spices like cinnamon and nutmeg adds antioxidants and metabolism-boosting properties. Each serving offers a balanced mix of carbohydrates, moderate healthy fats, and a good protein source, making it a more nutritious dessert choice.
Pro Tips
- 💡Tip 1: Use a sharp serrated knife to slice the cake for clean layers.
- 💡Tip 2: Allow the cake to cool completely for easier cutting and better flavor.
- 💡Tip 3: Toast cashews before chopping for a deeper, nuttier taste.
Storage & Serving
Store Bolo Fiado in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for optimal flavor. Can be frozen for up to 1 month; thaw before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 415.0 kcal |
| Protein | 4.8 g |
| Carbohydrates | 58.0 g |
| Total Fat | 18.2 g |
| Fiber | 1.4 g |