Mozambican bolo polana

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Mozambican bolo polana.
Mozambican bolo polana.
The Africa Cook Book
Prep Time: 20-30 MIN
Servings: MAKES 15
Cooking Time: 1 HR
  • 2 - medium potatoes
  • 375g - butter, plus extra for greasing
  • 250ml - white sugar
  • 500ml - cashew nuts, finely ground
  • 10ml - grated lemon rind
  • 9 - eggs, separated
  • 5 - egg whites (extra)
  • - whipped cream and fresh fruit of your choice

Preheat the oven to 180°C and grease the base and sides of a spring form cake tin with butter.

1 Cook the potatoes in a little water until soft.

Set aside to cool slightly before mashing (the mash should be dry, not watery).

2 In a deep bowl, cream the butter and sugar until light and fluffy.

3 Beat in the mashed potato, cashews and lemon and orange rind.

4 Add the 9 egg yolks one at a time, stirring well after each addition.

5 With a wire whisk or an electric beater, beat the egg whites (from the 9 separated eggs, plus 5 extra egg whites) until stiff peaks form.

6 Gently fold the egg whites into the cake mixture.

7 Pour the batter into the cake tin, smoothing the top with a spatula.

8 Bake in the middle of the oven for about 1 hour or until the top is brown.

9 Remove from the oven and set aside to cool on a cake rack for 5 minutes before removing the sides of the cake tin.

Using a metal spatula, slide the cake off the base onto a wire rack.

Serve while it’s still slightly warm with fresh cream and fruit.

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