Bolo polana with spiced coconut ice-cream Posted on 25 March 2020 The secret ingredient of this cake is potato, which adds both a creamy texture and fluffy effect. This one’s going to take some time to make but the combo of semi-sweet cake, caramelised fruit and tropical ice-cream is a real crowd-pleaser. Image credit: Samantha Pinto Serves 6-8 For the cake: 1½ cups butter 1 cup white sugar Zest of 2 lemons 2 medium potatoes, peeled, cooked and mashed 1 cup cashews, ground 1 cup desiccated coconut 9 egg yolks 5 egg whites 8–10 bananas 2T brown sugar Method: 1. Preheat oven to 180˚C. Grease and line a 35 x 25cm high-sided, rectangular baking tin. 2. Using an electric beater, cream the butter, sugar and lemon zest together until light and creamy. 3. Add in mashed potato, nuts and desiccated coconut, beating to combine. 4. Add egg yolks, one at a time, mixing in each addition. 5. In a separate bowl, whisk egg whites until stiff peaks form. 6. Gently fold egg whites into the cake batter until combined (be careful not to beat the air out of the mixture). Pour batter into baking tin. 7. Halve peeled bananas lengthwise and arrange on top. Sprinkle with sugar. 8. Bake for 60–75 minutes, until golden and a skewer inserted comes out clean. 9. Cool before slicing. The ice cream: 2 cups cream 1 cup coconut cream 1 cup coconut milk Pinch of salt 2 eggs 1 cup brown sugar, blended until fine 1t honey ¼ t nutmeg ¼ t cloves Method: 1. In a pot, heat cream, coconut cream and coconut milk with salt. Once hot, allow to cool slightly. 2. Whisk eggs and sugar in a bowl. 3. Slowly pour the warm milk mixture through a sieve into the eggs, whisking until sugar dissolves. 4. Pour mixture back into the pot and place on a low heat for 5 minutes, whisking continually. 5. Divide mixture in two, adding spices and honey to one half. 6. Transfer the two mixtures into separate ziplock bags and press out the air. Place on a tray and freeze for 60 minutes. 7. Blend the two mixtures separately and freeze again for 90 minutes. 8. Blend again, returning to the freezer for one more hour. 9. Now blend the mixtures together and freeze for about 2–3 hours. Serve Ice-cream with cake. *Tip If you’re short on time, soften shop-bought vanilla ice-cream, stir through a tin of coconut milk, the spices and honey, and refreeze. Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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