Around The World: Mozambican Bolo Polana

A large part of starting this series was about trying new things, and so when I saw this cake had boiled and mashed potatoes as a key ingredient, well, that ticked the brief! I was excited to try something different, and explore how it would effect the texture and taste of the cake, as I’m so used to baking with Eurocentric ingredients, it was time to step out of my comfort zone!

Mozambique has a rich and complex culinary heritage shaped by centuries of Portuguese colonisation, Indian trade, and indigenous African traditions. The cake gets its name from the Polana neighbourhood in Maputo, the capital city, and apparently it’s widely considered a celebratory cake served at weddings, birthdays, and special gatherings.

The Bolo Polana is a remnant of Mozambique’s colonial past, blending Portuguese dessert techniques with local ingredients. While it looks European in style (it reminds me of a dense almond cake) it’s deeply African in its flavour profile and origin. Cashews and potatoes (even though it did feel weird mixing it in!) are both widely grown in Mozambique, so they take centre stage!

Using mashed potato in a cake might sound unconventional to us, but it plays a crucial role in the unique texture and identity of Bolo Polana. Unlike cakes which are predominantly flour based, the potato lends a moist, dense, almost fudge-like crumb that keeps the cake incredibly soft without being overly sweet!

In Mozambique, potatoes are an affordable and accessible staple. In this recipe, mashed potatoes act as a natural binder and filler, replacing a large portion of the flour you would typically find in a Western cake.

Cashews are another local treasure in Mozambique, which is one of the world’s major producers of the nut. Ground cashews in Bolo Polana give it a buttery flavour and a slightly nutty texture, enhancing it’s richness.

I struggled a little when researching recipes - as they would often say ‘1 potato’ or ‘2 medium potatoes’ - well that could mean anything depending on your potatoes! So I watched a few videos and judged it by what consistency I thought the batter should bel, and it seemed to work out ok! I guess you get sweet potato pie, and pumpkin flavoured desserts, so maybe it isn’t too far from our norm after all.

I also read that it’s often served with a hot drink, as it is quite dense, but I think all cake tastes better with a cup of tea, so that’s no issue for me!

To make my version of the Bolo Polana:

• 175g unsalted butter, room temperature

• 125g caster sugar

• 4 egg, separated

• Zest of 1/2 orange

• Zest of 1 lemon

• 1 tsp vanilla extract

• 1/2 tsp salt

• 75ml double cream

• 350g potato

• 150g cashew nuts, ground

1. Peel the potato, and boil until soft, around 15-20 minutes. Leave to cool then mash until smooth.

2. If necessary, blitz your cashews in a blender until finely ground and set aside.

3. Cream together the butter and sugar until pale and fluffy, and add the egg yolks one at a time.

4. Add the citrus zests, vanilla, salt and cream, then the mashed potato and ground cashew nuts.

5. In a separate, clean bowl, whisk the eggs to stiff peaks, then fold this into the mixture until evenly combined.

6. Transfer to a greased and lined deep 8 inch cake tin, and bake at 180C fan for around 45 minutes, but check with a skewer that it comes out clean.

7. Leave to cool fully, then dust with icing sugar before serving.
   
   Don’t forget to check out my other Illustrated Bakes from Around the World pages to learn more about different delicacies from all over the world, and the stories and recipes behind them!