Bolo Polana, a Cashew and Potato Cake, is a traditional dessert in Mozambican cuisine.
Polana is a neighborhood in Maputo, Mozambique’s capital. Bolo Polana, a cake, is a great example of the combination of Portuguese and Mozambique ingredients. The unique combination of cashews and potatoes yields a unbelievably rich cake with a smooth nutty flavor.
- 1 pound raw unsalted cashews
- 1 pound potatoes, peeled and cut in chunks
- 2 tablespoons flour
- 2 cups sugar
- 2 sticks butter
- 1 tablespoon freshly grated lemon peel
- 9 egg yolks
- 4 egg whites
- Heat the oven to 350° and roast the cashews for 15 minutes on a baking sheet. Once slightly browned, turn off the heat and let them cool.
- Meanwhile, in a saucepan, cook the potatoes in water covered for 20 minutes on medium heat)
- Process the cashews in a food processor to a smooth(butter-like) consistency. Pour it into a bowl and set aside
- Mash the cooked potatoes to a smooth (butter-like) consistency.
- Add them to the cashews in the bowl
- Place the sugar, butter, grated lemon peel, and flour in the food processor and blend until light and creamy.
- Add to the potato and cashew mixture.
- Add the egg yolks, one at a time, while mixing.
- Whip the egg whites to stiff peaks and fold them into the batter in bowl, taking care not to deflate the whites too much
- Grease a spring form pan and line bottom with a parchment round.
- Pour the batter into the pan and bake for 30 to 45 minutes at 355° degrees or until the top is golden brown
- Allow the cake cool for about 10 minutes in pan then remove the spring form. Serve at room temperature