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Bolo Polana
Cashew and Potato Cake
Bolo Polana is a traditional Mozambican cake that is surprisingly moist and rich, made without flour. It gets its unique texture and flavor from mashed potatoes and ground cashews, with hints of citrus zest. Named after a suburb of Maputo, it's a popular dessert for special occasions.
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- 240 g Butter(softened)
- 200 g White Sugar
- 2 tsp Lemon Zest
- 2 tsp Orange Zest
- 9 large Egg Yolks
- 5 large Egg Whites
- 2 medium Potatoes(peeled, boiled, and mashed until smooth)
- 2 cups Raw Unsalted Cashew Nuts(ground into a fine powder)
- 1 tbsp Butter(for greasing the pan)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (360°F). Butter and flour a 23cm (9-inch) springform cake tin.
- 2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 3
Beat in the mashed potatoes, ground cashew nuts, lemon zest, and orange zest until well combined.
- 4
Add the egg yolks one at a time, mixing well after each addition.
- 5
In a separate clean bowl, whisk the egg whites until stiff peaks form.
- 6
Gently fold the whisked egg whites into the cashew and potato batter until just combined. Be careful not to overmix.
- 7
Pour the batter into the prepared springform tin and spread evenly.
- 8
Bake for 1 hour, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- 9
Let the cake cool in the tin for 10 minutes before carefully removing the sides of the springform pan. Allow to cool completely on a wire rack.
ð¡ ããã®ã³ã
- âEnsure the potatoes are mashed very smoothly to avoid lumps in the cake.
- âGrind the cashews to a fine powder to achieve a smooth cake texture.
- âDo not overmix the batter after folding in the egg whites, as this can make the cake tough.
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- Add a teaspoon of vanilla extract for extra flavor.
- Garnish with a few roasted cashew nuts before serving.