Brazilian cuisine: How to make Bolo souza leão

A traditional desserts originating in the Pernambuco region, records show that this sweet manioc cake has been a staple in the Brazilian diet for over 150 years. Cut a slice of your own piece of National Cultural Heritage by making bolo souza leão at home.

Preparation method

In a saucepan, combine sugar and water and stir over high heat. Continue to stir until the sugar dissolves in the water and forms a syrup. Once the syrup starts to bubble and boil, stop stirring and remove from the heat. Add the butter, salt and stir so the mixture is well combine. Set aside and let cool.

In a medium bowl, add a few tablespoons of the manioc and an egg yolk, stir well, and continue this process one by one until all the egg yolks and manioc have been used. Once this step is finished, you can then add the coconut milk and stir to combine. If the sugar syrup mixture is room temperature, you can add it to the manioc, if not, place in the fridge until it has cooled completely. Stir the mixtures together and then strain through a fine sieve, at least three times. Then, place the mixture in a greased baking dish and cover with aluminium foil. Put the baking dish in a larger roasting pan that has been filled ¼ with hot water, and bake in the bath water for at 175 degrees C / 350 degrees F for at least 45 minutes, or until golden brown. Serve warm.


1 kilo / 2.2 pounds cassava (or manioc flour) 2 cups coconut milk 2 cups water 2.5 cups sugar 1 stick butter 12 egg yolks 1 teaspoon salt

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About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.