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Gluten Free Portuguese Almond and Potato Cake


Gluten Free Portuguese Almond and Potato Cake recipe















1 large potatoes
1 cup almonds
with skins
2 teaspoons baking powder
3 large eggs
¾ cup sugar
¼ cup butter
unsalted, softened
1 tablespoon brandy
½ teaspoon almond extract
powdered sugar


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℉ (180℃). Butter sides of an 8½-inch spring form 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 egg whites 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 to 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes.

Run a 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 12537% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 46mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 3%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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