Hi there! If you love Sri Lankan cakes with fragrant spices, chewy fruit and plenty of cashews, this bolo fiado recipe is one to keep close.
Bolo Fiado is a Portuguese Burgher cake traditionally associated with Sri Lanka’s Portuguese-influenced cooking. Its name is linked to the cake’s layered structure, and family recipes vary from laminated pastry versions to soft, buttery layered cakes. This version follows the home-baked style: thin layers of cake batter alternate with a rich cashew, pumpkin preserve and spice filling.
It is a special-occasion bake. You’ll often find it served at weddings, Christmas gatherings and generous family tea tables (where “just one slice” is a wonderfully optimistic promise).
The secret is patience. You spread each layer thinly, bake it gently, then repeat. The result is a golden cake with neat stripes of buttery crumb and aromatic filling in every slice.
What makes this cake special?
Unlike an ordinary loaf cake, bolo fiado is built layer by layer. The batter cooks gradually, creating a firm but tender cake that holds its shape beautifully.
The filling brings the Sri Lankan character:
- Finely chopped cashews add richness and texture.
- Pumpkin preserve or candied peel brings a chewy sweetness.
- Jam and golden syrup create a soft, glossy centre.
- Rosewater, cardamom, cinnamon and nutmeg give the cake its floral, warm aroma.
- A little brandy is optional but lovely for a Christmas version.
For more traditional Sri Lankan dessert inspiration, explore our Desserts & Sweets collection and try Sri Lankan Watalappan next.
Ingredients
For the filling
- 150 g finely chopped cashews
- 120 g pumpkin preserve, finely chopped
(Use candied peel if pumpkin preserve is unavailable.) - 100 g raspberry, strawberry or mixed-fruit jam
- 80 g golden syrup or treacle
- 2 tbsp fine semolina
- 1 tsp rosewater
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp grated or ground nutmeg
- 1 tbsp brandy, optional
For the cake batter
- 225 g softened unsalted butter
- 220 g fine sugar
- 5 large eggs, at room temperature
- 1 tsp vanilla extract
- 180 g plain flour
- 60 g fine semolina
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk, only if needed
You’ll also need butter or baking spray for the tin and baking paper for lining.
Make the filling first
- Add the chopped cashews, pumpkin preserve, jam, golden syrup and semolina to a small saucepan.
- Warm the mixture over low heat for 3–4 minutes, stirring often. You want it thick and spreadable, not bubbling aggressively.
- Remove the pan from the heat.
- Stir in the rosewater, vanilla, cardamom, cinnamon, nutmeg and brandy, if using.
- Transfer the filling to a bowl and leave it to cool completely.
Cooling matters. If you spread hot filling over the batter, it can melt the butter and make the layers slide together. Give it time (this is your cue to make a cup of tea).
The finished filling should resemble a thick fruit-and-nut paste. If it looks loose, stir in another teaspoon of semolina and let it stand for 5 minutes.
Prepare the cake batter
- Grease a 23 x 13 cm loaf tin. Line the base and long sides with baking paper, leaving a little paper overhanging to help lift the cake out later.
- Heat your oven to 160°C conventional or 140°C fan.
- Beat the softened butter and sugar together for 3–4 minutes, until pale and creamy.
- Add the eggs one at a time. Beat well after each addition.
- Mix in the vanilla.
- Sift the flour, semolina, baking powder and salt into the bowl.
- Fold everything together gently. If the batter feels unusually stiff, add the milk one tablespoon at a time.
The batter should be smooth and soft enough to spread with the back of a spoon. It should not pour like pancake batter.
Build the layers
This is the fiddly part, but you’ve got this.
- Spoon approximately 2 heaped tablespoons of batter into the prepared tin.
- Spread it into a very thin, even layer. Take the batter right into the corners.
- Bake for 6–8 minutes, until the surface looks set and lightly golden.
- Remove the tin from the oven.
- Spread approximately 1½ tablespoons of cooled filling over the cake layer. Keep the filling just shy of the edges.
- Add another thin layer of batter over the filling. Spread gently so you don’t drag the filling around.
- Bake for another 6–8 minutes.
- Continue alternating batter and filling until everything is used.
You should finish with a layer of batter on top. Depending on how thinly you spread, you’ll make around 8–10 layers.
How to spread thin, even layers
- Use a small offset spatula or the back of a dessert spoon.
- Place the batter in several small dollops rather than one large mound.
- Spread from the centre towards the edges.
- Warm the spatula under hot water, then dry it well, if the batter resists.
- Weigh the batter if you want precise layers. Around 40–45 g per batter layer works well in a standard loaf tin.
- Don’t press hard when covering the filling. Gentle strokes keep the stripes tidy.
Penny’s practical tip: If the batter starts to firm up in the bowl, stir it briefly before spreading. Don’t add lots of extra milk, or the layers may bake unevenly.
Bake low and slow
Once the final layer is spread, bake the cake for a further 12–15 minutes, or until the top is golden and the centre feels set.
The total baking time is usually 65–85 minutes, depending on the number of layers and your tin. Keep an eye on the colour. Bolo Fiado should be golden, not deeply brown.
If the top colours too quickly, cover the tin loosely with foil. Make sure the foil does not touch the batter.
Cool the cake in the tin for 20 minutes. Then lift it out using the baking paper and place it on a wire rack. Cool completely before slicing.
Troubleshooting
The layers are merging together
The batter may be too thick, the filling may be too warm, or your layers may be too deep. Cool the filling fully, spread both mixtures thinly and bake each layer until just set before adding the next.
The top is burning
Your oven may be running hot, or the tin may be too close to the top element. Move it to the centre shelf and cover the cake loosely with foil during the final stages.
The cake is dry
Overbaking is the usual culprit. Check the cake as soon as the top turns golden. Also avoid adding too much flour when adjusting the batter.
The filling is too runny
Warm it gently again and stir in 1–2 teaspoons of semolina. Cool it completely before spreading. The filling thickens as it stands.
The cake is difficult to slice
It may still be warm. Let it cool fully, then chill it for 30 minutes before cutting. Use a sharp serrated knife and wipe the blade between cuts.
Cooling, slicing and storage
For the neatest slices, cool the bolo fiado completely. For especially clean layers, wrap it and refrigerate it for 1–2 hours before cutting.
Trim the edges if you want a polished presentation, then slice into slim rectangles. A little powdered sugar is optional, but this cake already has plenty of character.
Store bolo fiado in an airtight container at room temperature for up to 3 days. Refrigerate it for up to 1 week, especially in warm weather. Bring slices to room temperature before serving so the butter and filling soften slightly.
You can also freeze the whole cake or individual slices for up to 2 months. Wrap them well, thaw overnight in the refrigerator and bring them to room temperature before serving.
Watch the recipe method
For a visual guide to the traditional cashew-and-rosewater style of Bolo Fiado, watch this Bolo Fiado recipe video on YouTube. The exact method and layer style can vary between families, but the heart of the cake remains the same: rich filling, fragrant flavour and plenty of patience.
Serve your slices with strong Ceylon tea and enjoy the layers you worked so carefully to create. This is one of those traditional Sri Lankan dishes that turns a simple tea break into a celebration.
Have fun baking!
