BOLO POLANA

Polana is the name of a neighbourhood in Maputo, Mozambique’s capital, and this cake is an example of the combination of Portuguese and Mozambican ingredients. This cake became popular in Durban after many Mozambicans settled here after fleeing unrest in their country during its civil war.

500 g raw unsalted cashew nuts

500 g potatoes, peeled

2 cups sugar

220 g butter

1 Tbsp freshly grated lemon zest

2 Tbsp cake flour

9 egg yolks

4 egg whites

1.      Preheat the oven to 160 °C.

2.      Place the cashews on a baking tray and roast for 15 minutes. Once done (they should be slightly browned) remove from the oven and let them cool.

3.      Place the potatoes in a saucepan of water and cook, covered, on medium heat for 20 minutes.

4.      Process the cashews in a food processor until they are a smooth and even consistency, but not quite a paste.

5.      Once the potatoes have cooked, mash them well with a fork or potato masher and place them in a bowl with the processed cashew nuts.

6.      Place the sugar, butter, lemon zest and flour in a food processor and blend until light and creamy. Add this mixture to the mashed potatoes and cashews and mix well.

7.      Add the egg yolks, one by one, mixing constantly.

8.      Beat the egg whites until stiff, add them to the bowl and fold in gently.

9.      Grease a baking tin (about 260 x 130 x 65 mm) and pour in the mixture. Bake in the oven at 160 °C for 30–45 minutes or until the top has become golden brown. Once done, let the cake cool for about 10 minutes, and then remove from the tin.

10.    Serve at room temperature with fresh cream.

Serves 8–10