It's a Portuguese recipe, from the island of Madeira, for a frying pan bread made with sweet potato, wheat flour and cuttlefish ink. It's great as a starter, a side dish or as a main course mix.
Leave to defrost at room temperature for 30 minutes;
bake in the oven for 1 minute.
Hot plate / Hot surface
Cut the cake in half horizontally;
Preheat the griddle to between 180 and 220°C;
Aquecer dos dois lados durante cerca de 1 minuto o bolo.
Toaster
Cut the cake in half horizontally;
Heat for about 1 minute or until toasted.
After defrosting, consume within 24 hours.
History Traditional wheat bread from the island of Madeira, with a round, flat shape, has always been much appreciated by Madeirans. The story goes that Bolo do Caco was baked on top of a shard of basalt, which is why it got its name. 16th-century charters forbade the construction of private ovens and the population had to pay to bake their bread in the ovens of the King, the Great Lords or the Religious Orders. As it was a bread that didn't need an oven to be baked, Bolo do Caco could be produced by the entire population, even in the humblest of homes. With no need to pay for its baking, its peculiar production became widespread.
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