Bolo Polana

What we know so far

Bolo Polana is the cashew cake of Maputo, named after the Polana district and its grand old hotel: a rich, dense, flourless cake of ground cashews and mashed potato, butter, sugar, many egg yolks and lemon and orange zest, lightened with whisked whites and baked slowly until golden. It is a celebration cake, made for birthdays, Christmas and Independence Day, and it belongs to a country that was once the world's biggest cashew grower. The potato is the surprise: it gives the moist, close crumb. Some cooks add a little flour and cream; the classic has neither.

The draft was written from 2 published sources and holds 8 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting