Mozambican cake with potatoes and cashew nuts

Bolo polana

INGREDIENTS:
(for a baking tray with a 23 cm diameter)
250 g raw and unsalted cashew
250 g potatoes
100 g all-purpose flour
260 g sugar
100 g butter
4 eggs
the zest of 1 lemon
a pinch of salt

PREPARATION:
Boil the potatoes without peeling them. Peel them only after you’ve boiled them and then mash them. Put the cashew into a blender and blend it.
Separate the yolks from the egg whites. Whisk the egg whites together with a pinch of salt. When you are almost done whisking add half of the sugar. Beat the yolks together with the remaining sugar in another bowl. Add the softened butter and keep on beating until they become homogeneous. Add the ground cashew, flour, mashed potatoes and grated lemon zest. Stir with a spatula. Add the whisked egg whites and stir carefully. Transfer the mixture into a cake tin that has a sheet of baking paper on its bottom. Bake in a pre-heated oven at 190°C for about 45-50 minutes. Check whether it’s ready using a wooden skewer. If it starts browning too much on top before it’s ready cover it with tin foil and keep on baking until it’s ready.
Once it has chilled remove it from the cake tin and sprinkle with powdered sugar.

Bolo polana

Bolo polana

Bolo polana