{"id":79179,"date":"2020-12-17T15:12:23","date_gmt":"2020-12-17T14:12:23","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/bolo-polana-the-mozambican-cake-with-cashew-nuts\/"},"modified":"2026-08-31T12:11:11","modified_gmt":"2026-08-31T10:11:11","slug":"bolo-polana-the-mozambican-cake-with-cashew-nuts","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/bolo-polana-the-mozambican-cake-with-cashew-nuts\/","title":{"rendered":"Bolo Polana: the Mozambican cake with cashew nuts"},"content":{"rendered":"\n
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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. <\/em><\/p>\n\n

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. <\/p>\n\n

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. <\/p>\n\n

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. <\/p>\n\n

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