Bolo Polana (cashew and potato cake)

Preparation

1. 1

   Cook the potatoes in boiling water until very tender, drain and mash them into a fine puree, let cool slightly.

2. 2

   Preheat the oven to 170°C and butter a cake tin.

3. 3

   Finely blend the cashew nuts into a powder.

4. 4

   Whisk the sugar with the eggs until the mixture turns pale and almost doubles in volume.

5. 5

   Fold in the warm potato puree, the ground cashews and the lemon zest, mix gently with a spatula until smooth: it's these two unexpected ingredients, potato and cashew, that give bolo Polana its unique softness, without a gram of flour.

6. 6

   Pour the batter into the tin and bake for 45-50 minutes, until a knife inserted in the centre comes out clean.

7. 7

   Let cool completely before unmoulding and serving, dusted with icing sugar if you like.