Mozambique

Bolo polana

Cashew and potato cake. Sounds odd, tastes like the richest, moistest nut cake you know.

90 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

330kcal

7 gprotein

1 gfibre

90minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Potato2 medium

Butter⅔ cup, soft

Sugar1 cup

Egg5

Cashews1⅓ cups, finely ground

Orangezest of 1 orange

Maida (all-purpose flour, plain flour)1 cup

Baking powder1½ tsp

6 steps

1Boil the potatoes until tender, peel and mash very smooth. Cool.
2Heat the oven to 180 C and line a 9 inch round tin.
3Cream the butter and sugar until fluffy, then beat in the eggs one at a time.
4Fold in the mashed potato, ground cashews and zest, then the maida and baking powder.
5Bake until golden and a skewer comes out clean.
6Cool in the tin 15 minutes, then turn out.

Serve it like this

Serve in thin wedges, dusted lightly with powdered sugar.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.