* Exported from MasterCook *
PORTUGUESE ALMOND & POTATO CAKE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lg
Baking potato, about 10
-ounces
1 c
Almonds, with skins
2 ts
Baking powder
3 lg
Eggs, separated
3/4 c
Sugar
1/4 c
Unsalted butter, softened
1 tb
Brandy
1/2 ts
Almond extract
Powdered sugar
Marzipan "potatoes,"
-optional (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.
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