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Bolo polana: recipe illustration
Desserts

Bolo polana

A soft, golden butter cake from Maputo, with a light crumb and a taste of vanilla and lemon. It is enjoyed at any time of day, especially at teatime with a cup of tea or coffee.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

442 kcal per serving

Protein
8.1 g
Carbohydrates
47.6 g
of which sugars
26.5 g
Fat
23.7 g
Fiber
1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round pan, then lightly flour it.
  2. In a large bowl, beat the softened butter with the sugar until you get a white, fluffy cream.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and lemon zest.
  4. Mix the flour, baking powder and a pinch of salt, then fold them into the batter alternately with the milk.
  5. Pour the batter into the pan and smooth the surface with a spatula.
  6. Bake for 40 to 45 minutes, until a knife inserted comes out dry.
  7. Let it cool for 10 minutes before turning out onto a rack and let it cool completely.

Variations and tips

Flavored version. Add 1 tablespoon of dark rum for a deeper taste, in the adult version.

Coconut version. Sprinkle the top with desiccated coconut before baking.

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Original Ecomely recipe.