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Shimaron cake (bolo di shimaron): recipe illustration
Snacks & baking

Shimaron cake (bolo di shimaron)

A light egg cake flavoured with shimaron, a local fruit with tangy notes. It is traditionally baked for celebrations and is eaten in thin slices with coffee.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C (165 °C fan) and butter a 22 cm round tin.
  2. Whisk the yolks with the sugar until pale and thick.
  3. Add the melted butter, the shimaron juice and the zest, mixing well.
  4. Fold in the sifted flour and baking powder, mixing gently.
  5. Whisk the whites with a pinch of salt until they hold stiff peaks.
  6. Gently fold a third of the whites into the batter, then the rest with a spatula, lifting the mixture.
  7. Pour into the tin and bake for 35 to 40 minutes, until the top is golden and a skewer comes out clean; let it cool slightly before turning out.

Variations and tips

Lime version. Replace the shimaron with the juice and zest of a lime for a sharper taste.

With what you can find here. Shimaron is rarely found in Europe; a mix of orange juice and lime juice gives a similar tartness.

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Original Ecomely recipe.