Mozambican bolo polana gets its name from a suburb of the capital city Maputo called “polana”.
When I first saw the recipe for this popular cake I was skeptical. Making a cake out of mashed potato seemed very strange but after further thought, I figured it could add some nice moisture to the cake.
This cake has no flour in it at all.
At one point in time Mozambique was the largest producer of cashews in the world. Still many trees remain.
We love cashews and and we loved this unusual cake, it was not too sweet and had a lovely smooth, rich and moist texture. You should try it!
Mozambican Bolo Polana (Cashew and Potato Cake)
- 1 1/2 cups butter
- 1 cup white sugar
- 2 teaspoons zest of lemon
- 2 teaspoons zest of orange
- 9 egg yolks
- 5 egg whites
- 2 medium sized potatoes peeled, cooked and mashed until smooth
- 2 cups raw unsalted cashew nuts ground in a blender of food processor until smooth
- Preheat oven to 360 degrees
- Butter the bottom and sides of a spring form cake tin
- In a large bowl, cream the butter and sugar until light and creamy
- Beat in the mashed potatoes, ground cashew nuts, zest of lemon and orange
- Add in the egg yolks one at a time and blend well.
- In a separate bowl, whisk the egg whites until stiff
- fold the egg whites into the batter
- Pour the batter into the cake tin
- Bake in the oven for one hour or until golden brown
- Remove and let cool before removing from the form.
- garnish with a few roasted cashew nuts