Bolo Polana (Mozambican Cashew and Potato Cake)
Local name: Bolo polana
In short: A flourless cake of mashed potato, ground cashews, eggs and butter with lemon zest, baked until golden. Dense, moist and gently nutty. It takes about 1 h 25 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 1 h 25 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 320 kcal
Bolo polana is a Mozambican cake made with mashed potato and ground cashews instead of flour, which gives it a dense, moist crumb and a gentle nutty sweetness. Cashews are one of the country's best-known crops, and the potato keeps the cake soft for days. It appears at birthdays, weddings and afternoon tea. Whipped egg whites lighten the batter, and a dusting of icing sugar is all it needs.
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes, until very tender. Drain well, return to the hot pot for 2 minutes to steam dry, then mash until smooth. Cool completely.
- Heat the oven to 170°C (340°F). Grease and line a 23 cm (9 in) springform pan with parchment.
- Grind the cashews in a food processor into a fine meal, stopping before they turn into butter.
- Beat the butter and 130 g (2/3 cup) of the sugar until pale and fluffy, about 3 minutes. Beat in the yolks one at a time, then the lemon zest and vanilla.
- Fold in the mashed potato, ground cashews, baking powder and salt until evenly mixed.
- Whisk the egg whites to soft peaks, add the remaining sugar a spoonful at a time and whisk to stiff, glossy peaks. Fold into the batter in three additions.
- Spread the batter in the pan and bake for 40 to 45 minutes, until golden and a skewer in the center comes out clean. Cool in the pan for 15 minutes, then unmold and cool on a rack. Dust with icing sugar.
Tips
- Dry the potatoes well and press them through a sieve or ricer. Wet or lumpy potato makes a heavy cake with starchy streaks.
- Toast the cashews lightly in a dry pan for 4 minutes and cool them before grinding for a deeper, more roasted flavor.
Questions and answers
Is bolo polana gluten-free?
Yes, as written. It contains no wheat flour, though check that your baking powder is labeled gluten-free if you need to be strict.
How do I store bolo polana?
Keep it covered at room temperature for 2 days or in the fridge for up to 5 days. The cake slices more neatly after chilling.
Can I use sweet potato instead of potato?
It is better to use a floury white potato. Sweet potato makes a wetter, denser cake with a stronger flavor.
How long does it take to make Bolo Polana (Mozambican Cashew and Potato Cake)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Bolo Polana (Mozambican Cashew and Potato Cake)?
About 320 kcal per serving, with 7 g of protein, 28 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 19 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
