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Bolo Polana (cashew nuts cake)
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Bolo Polana (Polana cake) is a traditional cashew nut cake from Mozambique that owes its name to the upscale neighborhood of the capital, Maputo.
Course: Dessert
Cuisine: African, Mozambican, Vegetarian
Servings: 8 people
Author: Mike Benayoun
  • 12 tablespoons butter
  • cup flour
  • 2 cups sugar
  • 4 eggs , separated
  • 1 potato , peeled, boiled and mashed
  • 1 cup cashew nuts , ground
  • Zest of a lemon
  • Zest of an orange
  • ½ cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter (to grease springform pan)
  • 4 tablespoons flour , for dusting
  1. Preheat oven to 350F/180C.

  2. 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.

  3. In a large bowl, mix the butter, adding the sugar a little at a time, until the mixture is light and fluffy.
  4. Add egg yolks, one at a time, while mixing.
  5. Stir in mashed potatoes, cashew nuts, cashews, lemon and orange zests, heavy cream and vanilla. Mix well.
  6. Add flour gradually while continuing to mix.
  7. In another bowl, beat the egg whites until stiff peaks form.
  8. Using a spatula, gently fold the egg whites into the batter.
  9. Pour the mixture into the cake pan.
  10. Bake in preheated oven 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.
  11. Wait 10 minutes before unmolding and cutting.