Bolo Polana
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The Tale of Bolo Polana
Story updated
Bolo Polana, a dense cake made from cashews and potato, is named after the Polana neighborhood of Maputo, Mozambique's capital, reflecting the country's status as a major cashew producer, a crop Portuguese traders introduced from Brazil centuries ago that took deep root in Mozambican cuisine.
Ingredients
Scale:· 10 servings
- 400g raw cashew nuts, ground
- 300g mashed potato, cooled
- 300g sugar
- 6 eggs
- 1 lemon, zested
- 100g butter, melted
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
Instructions
- 1Preheat the oven to 170°C (340°F) and grease a round cake tin.
- 2Grind the raw cashews finely, keeping some texture rather than a completely smooth paste.
- 3Beat the eggs with the sugar until pale and fluffy.
- 4Fold in the ground cashews, mashed potato, melted butter, lemon zest, baking powder and cinnamon until smooth and well combined.
- 5Pour the batter into the prepared tin and smooth the top.
- 6Bake for 50-60 minutes until a skewer inserted into the center comes out clean and the top is deep golden brown.
- 7Cool completely in the tin before turning out, as the cake is delicate while warm.
- 8Slice and serve at room temperature.
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