Bolo Polana (Cashew and Potato Cake)

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.

Ingredients:

  • 1 pound raw unsalted cashews

    Bolo Polana Cake made from toasted cashews and mashed potatoes ~Ethnic and Delicious~

    Bolo Polana
    Cake made from toasted cashews and mashed potatoes
    ~Ethnic and Delicious~

  • 
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

Directions:

  1. 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.
  2. Meanwhile, in a saucepan, cook the potatoes in water covered for 20 minutes on medium heat)
  3. Process the cashews in a food processor to a smooth(butter-like) consistency. Pour it into a bowl and set aside
  4. Mash  the cooked potatoes to a smooth (butter-like) consistency.
  5. Add them to the cashews in the bowl
  6. Place the sugar, butter, grated lemon peel, and flour in the food processor and blend until light and creamy.
  7. Add to the potato and cashew mixture.
  8. Add the egg yolks, one at a time, while mixing.
  9. Whip the egg whites to stiff peaks and fold them into the batter in bowl, taking care not to deflate the whites too much
  10. Grease a spring form pan and line bottom with a parchment round.
  11. Pour the batter into the pan and bake for 30 to 45 minutes at 355° degrees or until the top is golden brown
  12. Allow the cake cool for about 10 minutes in pan then remove the spring form.  Serve at room temperature
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