European Recipes:Portuguese Recipes:Portuguese Almond and Potato Cake

* Exported from MasterCook *

                     Portuguese Almond and Potato Cake

Recipe By     :
Serving Size : 10   Preparation Time :0:00
Categories    : Portugal                         Cakes
                 Ceideburg 2

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1      large         Baking potato -- about 10

    1      cup           Almonds -- with skins
    2      teaspoons     Baking powder
    3      large         Eggs -- separated
      3/4 cup           Sugar
      1/4 cup           Unsalted butter -- softened
    1      tablespoon    Brandy
      1/2 teaspoon      Almond extract
                         Powdered sugar
                         Marzipan "potatoes -- "
                         (see recipe)

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 350F. Butter sides of an 8 1/2-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.

   MARZIPAN "POTATOES": You'll need 4 ounces marzipan or almond paste
and powdered unsweetened cocoa.

   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.

Serves 10.