Gluten Free Portuguese Almond & Potato Cake
Gluten Free Portuguese Almond and Potato Cake recipe
Yield
12 servingsPrep
30 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
potatoes
baking |
|
| 1 | cup |
almonds
with skins |
*
|
| 2 | teaspoons | baking powder |
|
| 3 | large |
eggs
separated |
|
| ¾ | cup | sugar |
|
| ¼ | cup |
butter
unsalted, softened |
|
| 1 | tablespoon | brandy |
|
| ½ | teaspoon | almond extract |
*
|
| powdered sugar |
*
|
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℉ (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.
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