Almond Potato Cake
This scrumptious cake is made with instant potatoes and ground almonds. It also tastes amazing with a custard sauce on the side.
Yield
8 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | package |
potatoes, instant
4 serving size box, mashed |
* |
| ⅓ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | teaspoon |
almond extract
|
*
|
| ¾ | cup |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | package |
potatoes, instant
4 serving size box, mashed |
* |
| 79 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3.8 | ml |
almond extract
|
*
|
| 177 | ml |
almonds
ground |
|
Directions
Boil water and salt. remove from heat and stir in potatoes. cool. cream butter and sugar until light. beat in eggs one at a time, then almond extract, almonds and cooled potatoes.
Turn into a greased and floured 8 inch square baking pan.
Bake 350℉ (180℃) F for 50 minutes or tested done. Cool in pan 10 minutes.
Remove from pan and cool completely. Sprinkle with powdered sugar. serve a custard sauce on the side.
