Bolo Polana – Mozambican Cashew Cake
Bolo Polana is a traditional cake from Mozambique, prepared with ground cashews, cooked potato, eggs, butter, cream, vanilla and lemon and orange zest. Its texture is dense, soft and very fragrant.
Pour: 8 personnes
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
Préparation
- 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
The potato should be cooked through, drained, and pureed until smooth before incorporating.
Cashews can be lightly roasted before being ground to enhance their taste.
If your pan is wider, the baking time will be shorter. Start checking the cake after 1 hour.
Bolo Polana can be kept for two to three days in an airtight box. Its texture remains soft thanks to the potato and cashew nuts.
