Portuguese Almond And Potato CakeFrom ttaaccoo 8 years ago
- 1 large baking potato ~10 ounces shopping list
- 1 cup almonds, with skins shopping list
- 2 tsp. baking powder shopping list
- 3 large eggs, separated shopping list
- 3/4 cups sugar shopping list
- 1/4 cup unsalted butter, softened shopping list
- 1 tablespoon brandy shopping list
- 1/2 tsp. almond extract shopping list
- powdered sugar shopping list
- marzipan "potatoes" optional shopping list
- 4 ounces marzipan or almond paste shopping list
- unsweetened cocoa shopping list
How to make it
- Bake or microwave potato until soft. Force pulp through a coarse sieve or potato ricer. There should be 1 cup lightly packed. Set aside to cool.
- Preheat oven to 350 F. Butter sides of an 8 1/2 inch springform pan, line base with a circle of baking parchment; butter the parchment.
- Using a nut mill* grind almonds to powder, stir in baking powder; set aside.
- Beat eggwhites until they start to stiffen, sprinkle with half of the sugar, a little at a time, and continue beating until stiff and glossy.
- Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract. Using a large rubber spatula, fold in potato, ground almonds, and egg whites. Spoon into prepared pan; bake for 35-40, until tester comes out dry. Let cool in pan for 10 minutes.
- Run knife blade around edge before releasing sides of pan. Place cake, on the base, on a rack, and let cool completely. Cake will sink slightly in the middle. Reverse cake onto a plate, peel off paper and place right side up on a serving plate. Dust with powdered sugar before serving.
- Marzipan "potatoes": Pinch off pieces of marzipan and roll into elongated balls, each about the size of a large marble. Make these slightly irregular, like tiny new potatoes. Roll in cocoa to simulate brown potato skin. Cut several in half to show the white interior.
- Arrange a little group on top of the cake and place the rest in twos and threes around the edge of the plate.
- * To obtain light, fluffy flour from almonds or walnuts you have to use a HAND-CRANKED nut mill. These are available and inexpensive at any good kitchenware shop. Food Processors, grind nuts into little granules that are suitable for pastry, but too heavy for most cakes: they won't rise as they should.