Afternoon tea
Vegan bolo Polana (cashew nut cake)
6 to 8
Easy
20 minutes
1 hour
Ingredients
- 170 g vegan butter, plus extra for greasing
- 400 g sugar
- 1 medium potato, peeled, boiled and mashed
- 150 g ground cashew nuts
- 1 lemon, zested
- 1 orange, zested
- ½ cup coconut cream or any other plant-based cream
- 1 T vanilla extract
- 190 g cake flour, plus 30 g for dusting
Method
1. Preheat the oven to 180°C. Prepare a springform pan by greasing it with butter and dusting it with flour.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the prepared flax egg mixture (the flaxseeds mixed with water) and mix well.
3. Stir in the potato, cashew nuts, lemon zest, orange zest, coconut cream and vanilla extract until well combined.
4. Gradually incorporate the flour into the mixture, stirring until smooth.
5. Pour the batter into the prepared cake tin. Bake for approximately 1 hour or until a toothpick inserted into the centre comes out clean.
6. Allow the cake to cool for about 10 minutes before removing it from the pan and slicing.
Cook’s notes: Serve with a dusting of icing sugar (confectioners’ sugar) or a scoop of non-dairy ice cream for extra indulgence. Store leftovers in an airtight container in the fridge for up to 5 days.
Photographer: Livhuwani Ravele
Extracted with permission from Tamu by Jane Nshuti