Bolo Polana

Bolo Polana Recipe from Mozambique | Unique Desserts and Vegan Options

Region / culture: Mozambique | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Bolo Polana is a unique and delightful cake that originates from Mozambique, combining the rich flavors of cashew nuts and potatoes. This cake is named after the Polana neighborhood in Maputo, the capital of Mozambique. It's a perfect blend of savory and sweet, offering a moist and tender texture that makes it a favorite for various occasions. This recipe guide will take you through the steps to create this exquisite dessert, along with providing tips, nutritional information, and serving suggestions to enhance your baking experience.

History

The origins of Bolo Polana can be traced back to the Portuguese colonization of Mozambique. The fusion of local ingredients, such as cashew nuts and potatoes, with the Portuguese love for egg-rich, sweet desserts, resulted in this unique cake. Over the years, Bolo Polana has become a symbol of Mozambican culinary heritage, cherished by locals and admired by visitors for its distinctive taste and texture.

Ingredients

3 medium-sized boiling potatoes (about 1 lb or 454 g), peeled and quartered
2 tbsp + 3 x 0.25 lb (113 g) sticks of unsalted butter, softened
2 tbsp of flour
2 cups of sugar
2 cups of roasted unsalted cashews, finely chopped or pulverized in a blender or with a nut grinder
2 tsp of finely grated fresh lemon peel
2 tsp of finely grated fresh orange peel
9 egg yolks
4 egg whites

How to prepare

Drop the potatoes into enough boiling water to completely cover them and cook uncovered until they are soft enough to be easily mashed with a fork.
Drain the potatoes, then vigorously mash them with a fork or pass them through a ricer set over a bowl.
Set the mashed potatoes aside to cool to room temperature.
Preheat the oven to 350°F (177°C).
Using a pastry brush, evenly spread 2 tbsp of softened butter over the bottom and sides of a 9-inch wide and 3-inch high springform cake pan.
Sprinkle the pan with flour, tilting it from side to side to evenly coat with flour.
Invert the pan and tap it firmly to remove any excess flour.
In a deep bowl, cream together 3 sticks of softened butter and 2 cups of sugar by beating and mashing them against the sides of the bowl with the back of a spoon until the mixture is light and fluffy.
Beat in the mashed potatoes, cashews, lemon peel, and orange peel.
Add the egg yolks one at a time, stirring after each addition until the mixture is well blended.
Using a wire whisk or an electric beater, beat the egg whites until they form stiff peaks when the beater is lifted from the bowl.
Stir a heaping tablespoon of the beaten egg whites thoroughly into the potato mixture.
Then gently but thoroughly fold in the remaining egg whites using a rubber spatula.
Pour the batter into the buttered and floured pan, spreading it evenly and smoothing the top with the spatula.
Bake in the middle of the oven for about 1 hour, or until the top is golden brown and a skewer inserted into the middle of the cake comes out clean.
Allow the cake to cool for 5 minutes.
Then remove the sides of the pan and carefully transfer the cake from the base onto a wire rack using a large metal spatula.
Serve the bolo polana while it is still slightly warm, or let it cool to room temperature before serving.

Variations

1. Almond Polana: Substitute almonds for cashew nuts for a different nutty flavor.
2. Sweet Potato Polana: Use sweet potatoes instead of regular potatoes for a sweeter, more colorful cake.
3. Citrus Glaze Polana: Drizzle a citrus glaze made from orange juice, lemon juice, and powdered sugar over the cooled cake for an extra zesty flavor.

Cooking Tips & Tricks

1. Ensure the potatoes are thoroughly mashed to avoid lumps in the cake batter.

2. Roast the cashew nuts slightly before grinding them to enhance their flavor.

3. When folding in the egg whites, do so gently to keep the mixture airy and light.

4. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to prevent it from breaking.

Serving Suggestions

Bolo Polana can be served slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, garnish with a sprinkle of powdered sugar and grated citrus peel.

Cooking Techniques

The key techniques in this recipe include boiling and mashing potatoes, creaming butter and sugar, and folding beaten egg whites into the batter. Mastery of these techniques will ensure a light, moist cake.

Ingredient Substitutions

1. Vegan Bolo Polana: Substitute the butter with vegan margarine and use a mixture of chickpea flour and water in place of eggs.

2. Gluten-Free Bolo Polana: Replace the all-purpose flour with a gluten-free flour blend suitable for baking.

Make Ahead Tips

The mashed potatoes and ground cashew nuts can be prepared a day ahead and stored in the refrigerator. This will save time on the day of baking.

Presentation Ideas

Serve each slice of Bolo Polana on a plate with a mint leaf and a thin slice of lemon or orange for a refreshing and elegant presentation.

Pairing Recommendations

Bolo Polana pairs wonderfully with a cup of strong coffee or tea. For a wine pairing, choose a sweet dessert wine that complements the nutty flavors of the cake.

Storage and Reheating Instructions

Store leftover Bolo Polana in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices gently in the oven or microwave.

Nutrition Information

Calories per serving

A single serving of Bolo Polana contains approximately 450 calories. The calories are primarily derived from the fats, carbohydrates, and proteins in the ingredients.

Carbohydrates

A single serving of Bolo Polana contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are sugar and potatoes, providing energy and contributing to the cake's tender texture.

Fats

This cake is relatively high in fats, with about 20 grams per serving, mainly from cashew nuts and butter. These fats contribute to the moistness and rich flavor of the cake.

Proteins

Each serving of Bolo Polana offers around 7 grams of protein, primarily from the eggs and cashew nuts. Eggs also contribute to the cake's structure and leavening.

Vitamins and minerals

Bolo Polana is a good source of vitamins E and B6, magnesium, and phosphorus, mainly from the cashew nuts. The eggs provide vitamins D and B12, along with selenium and choline.

Alergens

This recipe contains common allergens: nuts (cashew nuts), eggs, and dairy (butter). Individuals with allergies to these ingredients should avoid this cake or seek suitable substitutions.

Summary

Bolo Polana is a rich, flavorful cake that offers a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, due to its calorie density and allergens, it should be enjoyed in moderation, especially by those with dietary restrictions.

Summary

Bolo Polana is a testament to the rich culinary heritage of Mozambique, offering a unique and delightful taste experience. This guide provides everything you need to know to prepare, serve, and enjoy this exquisite cake, along with tips and variations to suit different tastes and dietary needs. Whether for a special occasion or a cozy family dessert, Bolo Polana is sure to impress.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, during a summer vacation in Mozambique, that I first tasted the delicious Bolo Polana. The rich and moist cake was a delightful combination of flavors and textures that left me craving more.

I was staying with a dear friend who had learned the recipe from her own grandmother. As we sat in her kitchen, sipping on tea and enjoying the warm afternoon sun, she began to tell me the story behind the cake.

According to her, Bolo Polana was a traditional Mozambican cake that was often served at special occasions such as weddings, birthdays, and holidays. It was a labor of love, requiring patience and attention to detail, but the end result was always worth it.

As my friend shared the recipe with me, I watched in awe as she expertly measured out each ingredient and mixed them together with precision. She explained that the key to a successful Bolo Polana was in the technique - the way the eggs were whipped, the order in which the ingredients were added, and the careful monitoring of the baking time.

I was eager to learn, and my friend was patient and encouraging as she guided me through the process. I was amazed at how a few simple ingredients could come together to create something so delicious and satisfying.

After the cake had cooled, we sat down to enjoy a slice with a cup of coffee. The Bolo Polana was everything I had hoped for - moist, flavorful, and just the right amount of sweetness. I knew then and there that I had to learn how to make it myself.

Over the years, I have made the Bolo Polana countless times, adapting the recipe to suit my own tastes and preferences. I have shared it with friends and family, who have all marveled at its deliciousness and uniqueness.

Each time I make the cake, I am transported back to that sunny afternoon in Mozambique, surrounded by the sights and sounds of a vibrant culture. The memories of learning the recipe for Bolo Polana will always hold a special place in my heart, a reminder of the joy that comes from exploring new flavors and traditions.

And so, as I pass on this recipe to you, my dear grandchild, I hope that you too will find joy in the process of creating something beautiful and delicious with your own two hands. May the Bolo Polana bring you as much happiness and fulfillment as it has brought me over the years. Bon appétit!