Mashed Potato & Almond Cake

Name: How to cook Mashed Potato & Almond Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18cm Springform Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Mashed Potato & Almond Cake

Sweet Potatoes are often used for making cakes and pies, but ordinary Potatoes are not. I recently leaned that Potatoes are used for sweet cakes in many regions in Europe, so I tried. You can make a sponge cake using just Mashed Potatoes replacing Wheat Flour, but I prefer the cake made with Almond Meal as well. Because of the flavours that I added, you wouldn’t taste Potato. It’s just a very moist cake.

Ingredient

Food ration :

18cm Springform Round Cake Tin

Potatoes *about 300g, use floury Potatoes

20 g

Butter

1/4 cup

Caster Sugar

1 teaspoon

Vanilla Extract

1 tablespoon

Rum *OR Liqueur of your choice, optional

Egg Yolks

1/2 cup

Almond Meal *add more if you like

1 teaspoon

Ground Cinnamon

1 teaspoon

Baking Powder

Egg Whites

1/3 cup

Caster Sugar *can be reduced to 1/4 cup

Cooking instructions

* Step 1

Peel Potatoes, cut into small pieces, and cook in slightly salted water until soft. Drain well, place in a mixing bowl, add Butter, and mash well. *Note: You can steam Potatoes.

* Step 2

Preheat oven to 160℃. Line the base and sides of a 18cm round cake tin with baking paper.

* Step 3

Add Sugar, Vanilla and Rum to the mashed Potato, and mix well. When the mixture is cooled (not hot), add Egg Yolks, and mix well.

* Step 4

Add Almond Meal, Cinnamon and Baking Powder, and mix well.

* Step 5

In a separate mixing bowl, beat Egg Whites until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy. Add Egg Whites to the cake mixture, not all of it at once, and gently combine.