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Loading...This traditional Angolan cake from the Polana district of Luanda blends mashed potato with finely ground cashews, butter, and eggs to produce a dense, moist, and subtly nutty dessert. The unusual combination gives the crumb a tender richness you won't find in a typical butter cake, with the cashews lending a delicate, almost marzipan-like sweetness throughout each slice.
Prep Time25 mins
Cook Time55 mins
Total Time80 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 25 gFat
- 11 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 26 gSugar
- 7 gProtein
- 180 mgSodium
- 340 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 8 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the cake batter
- 3 cups (about 450 g) mashed russet potatoes, cooled
- 1 1/4 cups (170 g) raw cashews, finely ground
- 4 large eggs, room temperature
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
For the optional glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp whole milk
Directions
- Preheat the oven to 350°F (175°C) and thoroughly butter and flour a 10-inch bundt or tube pan.
- In a large bowl, cream the softened butter with the granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Fold the mashed potatoes and the finely ground cashews into the wet mixture until evenly combined, taking care not to overwork the batter.
- Sift the baking powder and salt together, then gently fold them into the batter just until no streaks of dry ingredients remain.
- Pour the thick batter into the prepared pan, smooth the top, and bake on the middle rack for 50-55 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely before glazing.
- Whisk the powdered sugar, lemon juice, and milk together until smooth, then drizzle over the cooled cake and let it set for about 10 minutes before slicing and serving.
Cook’s Notes
- Drain the boiled potatoes very well and mash them while still warm so they blend smoothly into the batter without lumps.
- Grind the cashews to a fine, flour-like meal in a food processor; chunks of cashew will cause the cake to crumble when sliced.
- Let the cake cool fully before glazing or slicing, because the crumb is quite moist and needs time to firm up for clean cuts.
- For deeper flavor, toast the cashews lightly in a dry skillet over medium heat for 4-5 minutes before grinding them.
- Store leftovers tightly covered at room temperature for up to 3 days; the flavor actually deepens and becomes more aromatic after resting overnight.
