Bolo Polana (Cashew Nut Cake) is a traditional Aruban recipe for a classic iced (frosted) sponge cake made with ground cashew nuts. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Cashew Nut Cake (Bolo Polana).
For the Icing:
2 egg whites
1 tsp salt
65g margarine
140g ground cashew nuts
180g icing sugar
1 tsp almond extract
Method:
Cream together the margarine and butter for the cake in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition then add all the remaining cake ingredients and beat well to form a smooth batter. Turn the batter into a well-greased 22cm cake tin and place in an oven pre-heated to 180°C. Bake for about 25 minutes, or until the top is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Meanwhile prepare the icing. Combine the egg whites with the sugar and beat until stiff. Add the margarine and salt and beat to combine before mixing-in the cashew nuts and almond extract. Beat well and once the cake has cooled spread the icing over the top and sides. If desired you can use maraschino cherries and pickled strips of lime zest to decorate.
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