Fiadu

Ingredients

Pastry

• 600 gplain flour
• 350 gcold butter, cubed
• 150 gsugar
• 2eggs
• 1 teaspoonbaking powder
• 1/2 teaspoonsalt
• the zest of 1 lemon
• a little cold water, if needed

Almond filling

• 400 gground almonds
• 400 gcaster sugar
• 2eggs
• the zest of 1 lemon
• 1 teaspoonalmond extract
• 2 tablespoonsrum, optional

Fruit layer

• 200 graisins
• 150 gcurrants
• 150 gmixed candied citrus peel
• 100 gglace cherries, chopped
• 3 tablespoonsrum, to soak

To finish

• 1egg, beaten, for brushing
• icing sugar, for dusting

Directions

1. Put all the dried fruit in a bowl. Pour the rum over the whole lot. Stir it through and then cover it. Leave it for at least two hours.
2. Mix the ground almonds with the sugar. Beat the eggs and add them in. Add the lemon zest and almond extract. Add the rum if you are using it. Work it into a thick smooth paste. It should hold together and be spreadable. Put the flour, sugar, baking powder and salt in a bowl.
3. Add the cold cubed butter to it. Rub it in with your fingertips. Work until it looks like coarse breadcrumbs. Add the grated lemon zest to it. Beat the eggs and add them in. Bring it together into a firm dough.
4. Add a little cold water only if needed. Do not overwork it at any point. Wrap it and chill it for an hour. Rolling it out takes some care. Divide the pastry into two pieces. Make one slightly larger than the other. Roll the larger one out on a floured surface.
5. Line a deep rectangular tin with it. Press it into the corners and up the sides. Leave an overhang around the rim. Roll the second piece for the lid. Spread the almond filling over the base.
6. Spread it out in an even layer. Press it down gently into the almond. Lay the pastry lid over the filling. Press the edges together with the overhang. Trim off all the excess pastry. Crimp the sealed edge with a fork. Prick the top all over with a fork. Brush the top with the beaten egg. Baking it takes about fifty minutes.
7. Heat the oven to 180C before baking. Bake it for about fifty minutes. The top should be deep golden brown. Cover it with foil if it browns too early. A skewer should come out clean. Let it cool in the tin entirely. The filling sets firm as it cools. Dust it all over with icing sugar. Cut it into thick slices or squares. It keeps a week in an airtight tin.

Technique

• Sephardic Jews came to Suriname in the seventeenth century, some by way of Brazil and Amsterdam, and founded Jodensavanne on the Suriname river, a settlement that declined and was abandoned though its ruins survive in the forest.
• The baking tradition outlasted the settlement, and fiadu is now baked at Christmas by Surinamese of all communities.
• The almond filling is amandelspijs, a Dutch baking staple which contains more egg than marzipan and bakes to a dense chewy layer.

Substitutions

• Ready-made almond paste or amandelspijs saves making the filling.
• Any combination of dried and candied fruit works in the fruit layer.

Variations

• Some bakers add a second layer of almond paste over the fruit.
• A version baked in a round tin is also made.
• Similar almond-filled pastries are baked across the Netherlands.

History

Traced to Suriname’s Portuguese Jewish settlers, who founded Jodensavanne in the 17th century; now baked across communities at Christmas.

Frequently asked questions

What is Fiadu?

Fiadu is a dessert from Suriname: layered pastry cake filled with almond paste, raisins and citrus peel. Traced to Suriname’s Portuguese Jewish settlers, who founded Jodensavanne in the 17th century; now baked across communities at Christmas.

How long does Fiadu take to make?

Fiadu takes 1 hour plus resting of preparation and 50 minutes of cooking. The recipe makes one large cake, 16 slices. It is rated medium to make.

What can I substitute in Fiadu?

Yes, within limits. Ready-made almond paste or amandelspijs saves making the filling. Any combination of dried and candied fruit works in the fruit layer.

What is the most important thing to get right in Fiadu?

Put all the dried fruit in a bowl. Pour the rum over the whole lot. Stir it through and then cover it. Leave it for at least two hours.