Portuguese Almond and Potato Cake

1. 1

   Bake or microwave potato until soft.

2. 2

   Force pulp through a coarse sieve or potato ricer.

3. 3

   There should be 1 cup lightly packed.

4. 4

   Set aside to cool.

5. 5

   Preheat oven to 350F (180C).

6. 6

   Butter sides of an 8 1/2-inch spring form pan, line base with a circle of baking parchment; butter the parchment.

7. 7

   Using a nut mill, grind almonds to powder, stir in baking powder; set aside.

8. 8

   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.

9. 9

   Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract.

10. 10

    Using a large rubber spatula, fold in potato, ground almonds and egg whites.

11. 11

    Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry.

12. 12

    Let cool in pan for 10 minutes.

13. 13

    Run a knife blade around edge before releasing sides of pan.

14. 14

    Place cake, on the base, on a rack and let cool completely.

15. 15

    Cake will sink slightly in the middle.

16. 16

    Reverse cake onto a plate, peel off paper and place right side up on a serving plate.

17. 17

    Dust with powdered sugar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.