CookEat Recipe
Sweet Cake of Potato and Almond
A delicately sweet cake made from floury potatoes, finely ground almonds and eggs, baked and served cold.
Method
Steps
Step 1
Gather the ingredients: 700 g large floury potatoes; 150 g caster sugar; 70 g blanched sweet almonds; 5 eggs; 40 g butter: 30 g melted for the mixture and 10 g for the tin; A pinch of salt; Finely grated zest of 1/2 lemon; 20 g fine breadcrumbs for the tin.
Step 2
Steam the potatoes in their skins until tender, about 30–40 minutes depending on size, or boil them in water. Drain well, peel while still hot and immediately press through a potato ricer or sieve. Let the mash cool to lukewarm before adding eggs; do not process it into a gluey paste.
Step 3
Grind the almonds very finely with the caster sugar. Add to the mashed potato with the salt and lemon zest. Work the mixture with a wooden spoon, adding the five eggs one at a time and incorporating each thoroughly, followed by the 30 g melted butter. Continue steady manual mixing for about 1 hour in total, as directed in the source, keeping the mixture smooth.
Step 4
Heat the oven to 170°C. Grease a 24 cm cake tin with the remaining butter and coat with breadcrumbs, shaking out excess. Spread the mixture evenly in the tin and bake for about 40–50 minutes until the centre is set and reaches at least 74°C.
Step 5
Cool promptly in the shallow tin and refrigerate at 4°C or colder within 2 hours. Once thoroughly cold, unmould carefully and serve in slices. Keep refrigerated and eat within 2–3 days. For the alternative tin preparation in the source, replace the 10 g greasing butter with 10 g plain rendered lard and use the same breadcrumbs; the cake mixture is unchanged.
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