Bolo Polana - Mozambican Cashew Nut Cake

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (200g) ground cashew nuts 2 cups (200g) ground cashew nuts
• 1 cup (200g) unsalted butter, softened 1 cup (200g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the frosting: For the frosting:
• 1 cup (200g) cashew cream 1 cup (200g) cashew cream
• 1 cup (240ml) whipped cream 1 cup (240ml) whipped cream
• 1/2 cup (60g) powdered sugar 1/2 cup (60g) powdered sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 12g)
• Carbohydrates: 45g (Sugar: 20g)
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, ground cashew nuts, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. 6.
   Stir in the vanilla extract.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
11. 11.
    For the frosting:
12. 12.
    In a mixing bowl, combine the cashew cream, whipped cream, powdered sugar, and vanilla extract.
13. 13.
    Beat until the frosting is light and fluffy.
14. 14.
    Once the cake has cooled, spread the frosting evenly over the top and sides.
15. 15.
    Decorate as desired with additional cashew nuts.

Treat your ingredients with care...

• Cashew nuts — Make sure to use unsalted cashew nuts for both the cake and the frosting. If you can't find ground cashew nuts, you can grind whole cashews in a food processor until finely ground.

Tips & Tricks

• To enhance the nutty flavor, lightly toast the cashew nuts before grinding them.
• For a more festive touch, sprinkle some crushed cashew nuts on top of the frosting.
• If you prefer a sweeter cake, you can increase the amount of powdered sugar in the frosting.

Serving advice

Serve the Bolo Polana as a dessert after a delicious Mozambican meal. It pairs well with a cup of coffee or tea.

Presentation advice

To make the cake visually appealing, you can garnish it with whole cashew nuts or dust it with a sprinkle of powdered sugar.