RCI-BR.004.0068.001
Bolo Polana
Cashew and potato cake
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- medium-sized boiling potatoes (about 1 pound)3 unitpeeled and quartered
- + 3 x ¼-pound sticks unsalted butter2 tablespoonssoftened
- 2 tablespoons
- 2 cups
- roasted unsalted cashews2 cupsfinely chopped or pulverized in a blender or with a nut grinder
- 2 teaspoons
- 2 teaspoons
- 9 unit
- 4 unit
Method
1
Peel and quarter the medium-sized boiling potatoes, then place them in a pot of salted water and bring to a boil.
3 minutes
2
Cook the potatoes until very tender, about 15-20 minutes, then drain thoroughly and return to the pot.
18 minutes
3
Mash the hot potatoes with 2 tablespoons of softened butter and 2 tablespoons of flour until smooth and well combined.
2 minutes
4
Transfer the mashed potato mixture to a large mixing bowl and allow to cool slightly, then stir in the sugar, finely chopped roasted cashews, grated lemon peel, and grated orange peel.
5 minutes
5
Add the 9 egg yolks one at a time to the mixture, stirring thoroughly after each addition until fully incorporated.
3 minutes
6
In a separate clean bowl, beat the 4 egg whites with an electric mixer or whisk until stiff peaks form.
5 minutes
7
Gently fold the beaten egg whites into the potato and cashew mixture in two additions, being careful not to deflate the whites.
3 minutes
8
Preheat the oven to 350°F (175°C) and prepare a baking dish by coating it lightly with butter or oil.
5 minutes
9
Pour the batter into the prepared baking dish and smooth the top evenly.
2 minutes
10
Bake in the preheated oven at 350°F (175°C) for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
43 minutes
11
Remove from the oven and allow the Bolo Polana to cool for 5-10 minutes before serving.