Bolo Polana

==Description==
Cashew and potato cake
==Ingredients==
* 3 medium-sized boiling potatoes (about 1 pound), peeled and quartered
* 2 tablespoons + 3 x ¼-pound sticks unsalted butter, softened
* 2 tablespoons flour
* 2 cups sugar
* 2 cups roasted unsalted cashews, finely chopped or pulverized in a blender or with a nut grinder
* 2 teaspoons finely grated fresh lemon peel
* 2 teaspoons finely grated fresh orange peel
* 9 egg yolks
* 4 egg whites
==Directions==
# Drop the potatoes into enough boiling water to cover them completely and cook briskly, uncovered, until they are soft enough to be easily mashed with a fork.
# Drain, then mash the potatoes vigorously with a fork or put them through a ricer set over a bowl.
# Set the potatoes aside to cool to room temperature.
# Preheat the oven to 350°F.
# With a pastry brush, spread 2 tablespoons of the softened butter evenly over the bottom and sides of a spring form cake pan 9 inches wide and 3 inches high.
# Sprinkle the pan with the flour, tipping it from side to side to spread the flour evenly.
# Then invert the pan and rap it sharply to remove the excess flour.
# In a deep bowl, cream the 3 sticks of softened butter and 2 cups of sugar together by beating and mashing them against the sides of the bowl with the back of a spoon until they are light and fluffy.
# Beat in the potatoes, cashews, lemon peel and orange peel.
# Add the egg yolks, 1 at a time, stirring after each addition, and continue stirring until the mixture is well blended.
# With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to form firm, unwavering peaks on the beater when it is lifted from the bowl.
# Stir a heaping tablespoon of the whites thoroughly into the potato mixture.
# Then spoon the remaining egg whites over the mixture and, with a rubber spatula, fold them together gently but thoroughly.
# Pour the batter into the buttered and floured pan, spreading it and smoothing the top with the spatula.
# Bake in the middle of the oven for about 1 hour, or until the top is brown and a skewer inserted into the middle of the cake comes out clean.
# Let the cake cool for 5 minutes.
# Then remove the sides of the pan and with the help of a large metal spatula slide the cake off the base onto a wire rack.
# Serve the bolo polana while it is still slightly warm, or let it cool to room temperature before serving.
Category:Mozambican Desserts
Category:Cake Recipes
Category:Cashew Recipes
Category:Egg yolk Recipes
Category:Egg white Recipes
Category:Orange peel Recipes
Category:Lemon peel Recipes
Category:Potato Recipes
Category:Recipes that need photos