Bolo Polana is a traditional Mozambican cake made with ground cashew nuts, cooked potato, butter, eggs, cream, lemon and orange zest, vanilla and a little flour. It owes its name to the Polana district of Maputo and stands out for its dense, soft and very fragrant texture.
Bolo Polana is a Mozambican cake with cashews, potato, lemon, orange and vanilla. Dense, moist and very fragrant, it is one of those hybrid desserts that tell the story of Mozambique, the Portuguese influence and the importance of cashew nuts in the local cuisine.
Its name comes from Polana, a district of Maputo, the capital of Mozambique. At first glance, the addition of potatoes to a cake may come as a surprise, but this is precisely what gives the bolo Polana its special texture: more melting, moister and softer than a simple flour cake.
In this recipe, ground cashews bring an almost buttery richness, lemon and orange zest wake up the dough, and whipped egg whites lighten the whole. The result is a generous festive cake, perfect with coffee, black tea or a scoop of vanilla ice cream.
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The history of the bolo polana
As we mentioned for the pili pili chicken, Mozambique was a Portuguese colony for a long time, starting in 1498. Its climate and the fertility of the country’s land were therefore a determining factor for the Portuguese, who very quickly tried to bring products straight from the Americas, starting with chili peppers, potatoes from Peru and Brazilian cashew nuts. Mozambique was the first country to cultivate some of its ingredients and allowed them to circulate throughout the continent.
For our recipe of the day, it is a deep hybrid between Portuguese and Mozambican cake. This cake reminds us of the Bolo de càstanha do pará, which we prepared during our month dedicated to Brazilian cuisine.
The use of potatoes may be surprising, but it is common to use sweet potatoes in sweet desserts. The principle here is the same, to bring more creaminess, and at the same time to delight the most greedy. It would have appeared as early as the 19th century, in Maputo, the capital of the country. Polana is also the name of a district of the city.
What is Bolo Polana?
Bolo Polana is a traditional cake from Mozambique, made with ground cashews, cooked potato, butter, eggs, cream, flour, vanilla, and citrus zest.
It differs from classic cakes with its dense yet chewy texture. Cashews give a rich, slightly buttery taste, while potato provides moisture and a more melty crumb.
Why put potatoes in a cake?
The cooked potato acts as a textural ingredient. It does not give a salty taste to the cake, but it brings softness and creaminess, a bit like in some desserts made with sweet potato, cassava or vegetable puree.
In the bolo Polana, it balances the richness of the cashews and makes the crumb moist, which allows the cake to remain pleasant even after cooling.
What does bolo polana taste like?
Bolo Polana has a rich, sweet and fragrant taste. Cashews dominate, with a round and slightly toasted flavour. Lemon and orange peel bring freshness, while vanilla enhances the festive dessert side.
The texture is denser than pound cake, but fluffier than a classic walnut cake.
How to cook bolo Polana successfully?
Bolo Polana requires a fairly long cooking time, as its dough is rich in butter, cream, cashews and potatoes. It should be cooked gently until a knife or toothpick comes out dry.
If the top colors too quickly, cover the cake with a sheet of aluminum foil during the last minutes of baking. Then let it cool before removing it from the pan, because its crumb is fragile when hot.
What to serve bolo Polana with?
Bolo Polana is served at room temperature, with coffee, tea, a low-sugar whipped cream, a scoop of vanilla ice cream or simply a veil of icing sugar.
It is also very good the next day, when the citrus, vanilla and cashew scents have diffused better in the crumb.
Bolo Polana – Mozambican Cashew Cake
Ingredients
- 150 g butter, softened diced
- 400 g sugar
- 4 eggs separate whites and yellows
- 1 Cooked and mashed potatoes
- 150 g ground cashews
- The zest of a lemon
- The zest of an orange
- 15 cl heavy cream
- 1 tablespoon vanilla extract
- 200 g flour
Preparation
- Preheat the oven to 180°C.
- Butter and flour a 20 cm diameter round tin.
- Whisk the softened butter with the sugar until you have a light cream.
- Add the egg yolks one at a time, whisking between each addition.
- Stir in the mashed potatoes, ground cashews, lemon and orange zest, heavy cream, and vanilla extract.
- Add the flour gradually and mix until you get a homogeneous dough.
- Beat the egg whites until stiff.
- Gently fold the whipped whites into the batter, using a spatula.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 1 hour to 1 hour 30 minutes, depending on the oven and the height of the pan.
- Cover with aluminum foil if the top colors too quickly.
- Check the doneness with the tip of a knife: it should come out dry.
- Let cool before removing from the pan, then cool completely before cutting.
Notes
FAQ
What is Bolo Polana?
Bolo Polana is a Mozambican cake with cashews, potato, eggs, butter, cream, vanilla and citrus zest. It owes its name to the Polana district of Maputo.
Why do you put potatoes in bolo Polana?
The potato gives a softer, moist, and melt-in-your-mouth texture. It doesn’t really taste good, but it does improve the crumb of the cake.
Can you substitute cashews?
Cashews are the main ingredient in bolo Polana. They can be replaced by almonds or Brazil nuts, but the taste will be different and less typical of Mozambique.
Should you roast cashews?
It is not mandatory, but a light dry roast enhances their fragrance. Let them cool before blending them.
Why does my bolo Polana take a long time to cook?
The dough is dense and moist because of the potato, cream, and cashews. Depending on the size of the pan, baking can take between 1 hour and 1 hour and 30 minutes.
How do you store bolo Polana?
Store it in an airtight container for two to three days. It stays soft thanks to the potato and cashews.
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