Portuguese almond and potato cake
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Portuguese almond and potato cake
  Portuguese    Potato    Cakes    Almonds  
Last updated 6/12/2012 12:52:21 AM. Recipe ID 14064. Report a problem with this recipe.
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      Title: Portuguese almond and potato cake
 Categories: Cakes
      Yield: 10 servings
      1 lg Baking potato, about 10
      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 microcook 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 81/2-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
  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
  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.
  PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat
  (5 g saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber.
  From an article by Jacqueline Mallorca, San Francisco Chronicle,
  Posted by Steven Ceideburg. Reposted by Fred Peters.

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Recipe ID 14064 (Apr 03, 2005)

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