Mozambiqan Cashewnut Cake

Bolo Polana – a popular traditional dessert served in Mozambique for special occasions was named after a suburb of Maputo, the capital of Mozambique. Baking is black magic to me, but this cake is not only easy to make, but also delicious.


12 tablespoon butter

1 ½ cup flour

2 cups sugar

1 cup cashew nuts, ground

1 potato, peeled, boiled and mashed

1 tablespoon butter (to grease springform pan)

Zest of lemon

Zest of orange

4 eggs, separated

½ cup heavy cream

1 tablespoon vanilla extract

4 tablespoons flour for dusting

Preheat oven to 350F/180 C. Prepare a springform pan by spreading 1 tablespoon (15g) of butter over bottom and sides of pan. Then sprinkle 4 tablespoons of flour and tilt pan so the flour covers all sides. In a large bowl, mix the butter, adding the sugar a little at a time, until the mixture is light and fluffy. Add egg yolks, one at a time while mixing. Stir in mashed potatoes, cashew nuts, lemon and orange zests, heavy cream and vanilla. Mix well. Add flour gradually while continuing to mix. In another bowl, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the batter. Pour the mixture into the cake pan. Bake in preheated over for 1 hour. At the end of baking, poke cake with a toothpick to make sure it is fully baked. The toothpick should come out dry. Wait 10 minutes before unmolding and cutting.

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