Bolo Polana

Bolo Polana is a baked Mozambican cake, soft and sweet, with mashed potato in the batter.

The cake takes its name from Polana, a district of Maputo, the capital of Mozambique. The potato is what sets it apart from a plain flour cake, giving the crumb a moist, tender texture. Recipes differ in how much potato, butter and sugar they use, so one bakery's version can be noticeably richer or softer than another's.

What it really is

Mashed potato, flour, eggs, sugar and butter are mixed into a smooth batter, poured into a tin and baked until the top is golden and the centre springs back when pressed. The result is a soft, close-textured cake with a gentle sweetness. Its flavour comes mainly from butter and egg, while the potato adds bulk and moistness. It is a plain cake rather than a layered gateau, so cream, icing or fruit are extras a kitchen may add, not part of the cake itself.

How it's served

• Cut into slices or squares, at room temperature or slightly warm.
• With tea or coffee, as a snack or a dessert.
• Plain, or with cream, ice cream or fruit served as a separate addition.

How to write it on the menu

• Write the name as Bolo Polana and add "potato cake" to the description, so guests know it differs from a sponge.
• Flag wheat from the flour, egg, and milk from the butter. Ask the kitchen whether margarine or another fat is ever used instead.
• Say whether the cake is sold by slice or by whole cake, and state the weight of a slice.
• List any cream, ice cream or fruit served with it as a separate item, with its own allergen check.