Recipe

Portuguese Almond And Potato Cake Recipe

	Ttaaccoo / All my dishes 1 year ago One of 3 wheat-free elegant cakes from Jacqueline Mallorca, a San Francisco cookbook author, writes the copy for the williams-sonoma catalog. I found this in the SF Chronicle, Feb. 24, 1993 almost verbatim. Prep:1m Cook:40m Servings:10	Ttaaccoo
	elegant moist rich cake

Does this look good? Yeah! / Nope

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Ingredients

1 large baking potato ~10 ounces

1 cup almonds, with skins

2 tsp. baking powder

3 large eggs, separated

3/4 cups sugar

1/4 cup unsalted butter, softened

1 tablespoon brandy

1/2 tsp. almond extract

powdered sugar

Marzipan "potatoes" optional

4 ounces marzipan or almond paste

unsweetened cocoa

Directions

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.

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