AI-generated image
Surinamese fiadoe
Fiadoe: the Creole raisin and spice yeast cake of Suriname
Fiadoe belongs to Creole family celebrations in Paramaribo, from birthdays to New Year, where it is cut into squares and handed round with a glass of something sweet. It is a rich yeast dough baked in layers with butter, raisins, currants, chopped nuts and warm spices, so each slice is soft and bready with sticky, fruity streaks. Many families soak the fruit in rum; this version plumps it in warm orange juice instead, so it is alcohol-free. The common mistake is baking it too hot, which browns the top before the thick middle is cooked. Chef's tip: cover the tin loosely with foil for the last 15 minutes if the top is darkening too fast.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ¼ oz fast-action dried yeast1 sachet
- 3 ½ oz caster sugar
- ½ tsp salt
- ¾ cup whole milklukewarm
- 2 eggsbeaten
- 3 ½ oz buttersoftened
For the layers
- 3 ½ oz raisins
- 2 ⅝ oz currants
- ½ cup orange juicewarm
- 2 ⅝ oz almonds or cashewschopped
- 2 ⅝ oz buttermelted
- 2 ⅝ oz brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp almond extract
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Soak 3 ½ oz raisins and 2 ⅝ oz currants in ½ cup orange juice for 30 minutes, then drain.
30 minStep 2: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 3 ½ oz caster sugar and ½ tsp salt. Add ¾ cup whole milk, 2 eggs and 3 ½ oz butter and knead into a soft, smooth dough, about 8 minutes. Cover and leave to double, about 1 hour.
70 minStep 3: Stir 1 tsp almond extract into 2 ⅝ oz butter. Mix 2 ⅝ oz brown sugar, 2 tsp ground cinnamon and ½ tsp ground nutmeg in a small bowl.
Step 4: Butter a 23 × 30 cm tin. Divide the dough into 3. Roll one piece to fit the tin and press it in, brush with a third of the almond butter, then scatter with half the fruit, half the 2 ⅝ oz almonds or cashews and half the spiced sugar.
Step 5: Repeat with a second layer of dough, butter, the rest of the fruit, nuts and sugar, then top with the last piece of dough and brush with the rest of the butter.
Step 6: Cover and prove for 40 minutes, until risen and puffy. Heat the oven to 350°F (300°F fan).
40 minStep 7: Bake for 45–50 minutes, until deep golden and a skewer pushed into the centre comes out free of raw dough.
50 minStep 8: Cool in the tin for 20 minutes, then lift out and cut into squares.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does surinamese fiadoe take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform torta
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Indian